Spring Sweets: Banana Pudding Cups

It’s getting to be that time of year when I am craving all of the tropical fruits and flavors- like watermelon, kiwi, mango, coconut and especially bananas! Some of you may remember my Banana Cream Pie Parfaits I had shared last April in preparation for Easter dinner, and while the assembly of these pudding cups is similar to that recipe- it’s all about layering the ingredients in fancy or decorative glasses, after all- this no-bake, no-mess dessert takes just minutes to whip up and can be stored in your refrigerator until it’s time to serve them to your guests.

And they taste incredible, with so many flavors and textures happening all at once- that they are sure to be a hit!




  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 2 cups whole milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract


  • 2 cups heavy cream
  • ½ cup confectioners’ sugar


  • 2 ripe bananas, thinly sliced
  • About 30 Nilla wafer cookies, plus more to garnish


1. MAKE THE PUDDING: In a medium heatproof bowl, whisk together the sugar, cornstarch and salt. Set aside.

2. In a medium saucepan over medium heat, heat the milk just below a simmer. (You should see bubbles form at the edges, but no boiling.) While whisking constantly, slowly stream the hot milk into the sugar mixture to dissolve. Return the mixture to the saucepan. Continue to cook over medium heat, stirring constantly with a silicone spatula, until the pudding coats the back of the spatula. Transfer back to the medium bowl, cover with plastic wrap on the surface and refrigerate until chilled, at least 2 hours.

3. MAKE THE WHIPPED CREAM: In the bowl of a stand mixer with the whisk attachment, whip the cream and confectioners’ sugar to soft peaks.

4. ASSEMBLE THE PUDDING CUPS: Have ready 6 small ramekins, cups or jars. Spoon about 2 tablespoons of the pudding into each ramekin (no need to be too precise), then top with 2 or 3 Nilla wafers. Spoon about 2 tablespoons of the whipped cream on top, followed by a few banana slices. Repeat with another layer each of pudding, cookies, whipped cream and bananas. Garnish with crushed cookies, if desired. Refrigerate for at least 2 hours before serving.


The Nilla wafers really make this recipe as good as it is- adding an unexpected crunch to each bite that blends so well with the thicker consistency of the pudding and the softness of the banana slices!

If you’re feeling a little experimental, you can add shaved coconut or white chocolate chips throughout the layers for more flavors and texture- but I’m a sucker for the original!


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Hi! I'm Ashley. I'm a blogger and a radio personality with a makeup and shoe addiction based out of Boston and the Pioneer Valley. These are my (mis)adventures.

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