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Springtime No-Bake Banana Pudding Cups

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These Springtime No-Bake Banana Pudding Cups are a quick and easy dessert made with creamy vanilla pudding, fresh bananas, and a crunchy vanilla wafer crumble. Perfect for spring gatherings, they come together in just 15 minutes of active work and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 2 cups (480 ml) cold whole milk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) vanilla wafers, crushed into coarse crumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
  • 3 large ripe but firm bananas
  • 1 tablespoon fresh lemon juice
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Extra crushed vanilla wafers and banana slices for garnish

Instructions

  1. Make the vanilla wafer crumble: Place the vanilla wafers in a zip-top bag and crush them with a rolling pin until you have a mix of fine crumbs and small pieces. In a small skillet over medium heat, melt the butter. Add the crushed wafers and the sugar (if using). Stir constantly for 2-3 minutes until the crumbs are fragrant and lightly toasted. Remove from heat and let cool completely on a plate.
  2. Prepare the pudding: In a medium bowl, whisk together the instant vanilla pudding mix and the cold milk. Whisk vigorously for about 2 minutes until the mixture thickens. Stir in the vanilla extract. Set it aside to set for about 5 minutes.
  3. Make the whipped cream: In a separate large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.
  4. Prepare the bananas: Peel the bananas and slice them into ¼-inch thick rounds. Place them in a small bowl and gently toss them with the lemon juice.
  5. Assemble the cups: Start with a layer of the vanilla wafer crumble at the bottom of each cup—about 2 tablespoons. Next, add a layer of sliced bananas. Then, spoon a generous layer of the vanilla pudding on top. Repeat the layers: crumble, bananas, pudding. End with a pudding layer on top.
  6. Top and chill: Dollop or pipe the fresh whipped cream on top of each cup. Garnish with a few banana slices and a sprinkle of the remaining crumble. Cover each cup with plastic wrap and refrigerate for at least 2 hours.

Notes

For the best results, use whole milk for the pudding and don’t skip the lemon juice to prevent bananas from browning. The crumble can be made with any crunchy vanilla cookie. For a dairy-free version, use canned coconut milk and plant-based milk. For gluten-free, use gluten-free vanilla wafers. These cups are best served chilled and can be stored in the refrigerator for up to 2 days.

Nutrition

Keywords: banana pudding, no-bake dessert, spring dessert, banana pudding cups, easy dessert, no-bake banana pudding

Find it online: https://evabake.com/springtime-no-bake-banana-pudding-cups-recipe/