Mini Homemade Banana Pudding Dessert Cups

🍌 Mini Banana Pudding Dessert Cups

Makes about 8–10 mini cups (4 oz each)

🔸 Ingredients:

Banana Pudding Layer:

• 1 (3.4 oz) box instant vanilla pudding mix

• 2 cups cold milk

• 1/2 cup sweetened condensed milk (optional, for richer flavor)

• 1 cup heavy whipping cream (or use whipped topping like Cool Whip)

• 2 ripe bananas, sliced thin

Crust/Base Layer:

• 1 ½ cups crushed Nilla wafers or graham crackers

• 4 tbsp melted butter

Topping:

• Whipped cream or Cool Whip

• Extra banana slices (dip in lemon juice to prevent browning)

• Crushed Nilla wafers or mini cookies

🔸 Instructions:

1. Make the Cookie Crust (optional but tasty):

• Mix crushed wafers with melted butter.

• Spoon 1–2 tablespoons into the bottom of each mini dessert cup.

• Press down lightly with the back of a spoon.

2. Prepare the Banana Pudding:

• In a bowl, whisk together the pudding mix and milk until thickened (about 2–3 minutes).

• Fold in sweetened condensed milk (if using) for extra richness.

• In a separate bowl, whip the cream until stiff peaks form (or use Cool Whip).

• Gently fold the whipped cream into the pudding mixture until smooth and fluffy.

3. Assemble the Cups:

• Layer sliced bananas over the cookie crust.

• Spoon or pipe banana pudding mixture on top.

• Add a few more banana slices and a small dollop of whipped cream.

• Sprinkle crushed cookies on top for crunch.

4. Chill & Serve:

• Cover and chill for at least 1–2 hours (up to 24 hours).

• Serve cold, optionally with mini spoons and a whole Nilla wafer on top.

🔸 Variations:

• Chocolate twist: Add mini chocolate chips or drizzle chocolate sauce.

• Caramel banana pudding: Layer in caramel sauce between the bananas and pudding.

• Gluten-free: Use GF cookies or granola for the base.