Prep Time: 20 minutes
Chill Time: 1–2 hours
Total Time: About 1 hour 20 minutes
Servings: 6 dessert cups
Category: Dessert
Method: No-Bake
Ingredients
For the Creamy Pudding
1 package (3.4 oz / 96 g) instant vanilla pudding mix
2 cups cold whole milk
½ cup sweetened condensed milk
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the Banana Layer
3–4 ripe but firm bananas
1 teaspoon lemon juice, optional, to help slow browning
For the Cookie Crumble
20–24 vanilla wafer cookies
2 tablespoons melted butter
1 tablespoon brown sugar, optional
For the Topping
½ cup semi-sweet or milk chocolate chips
1 banana, sliced
Extra crushed vanilla wafers
Whipped cream, optional
Instructions
1. Prepare the Pudding
In a large mixing bowl, add the cold milk and instant vanilla pudding mix.
Whisk vigorously for about 2 minutes, or until the mixture becomes smooth and noticeably thick.
Add the sweetened condensed milk and vanilla extract. Whisk again until everything is completely incorporated.
Place the pudding in the refrigerator while you prepare the remaining ingredients.
2. Make the Whipped Cream
Pour the cold heavy whipping cream into a chilled mixing bowl.
Add the powdered sugar and beat with an electric mixer until medium-to-stiff peaks form.
Be careful not to overbeat the cream.
Gently fold about half of the whipped cream into the chilled pudding mixture. This creates a lighter, creamier pudding that is perfect for dessert cups.
Reserve the remaining whipped cream for the topping.
3. Prepare the Cookie Crumble
Place the vanilla wafers into a food processor and pulse until you have coarse crumbs.
You don’t want to turn them completely into powder. A mixture of fine and chunky crumbs gives the cups a better texture.
Mix the crumbs with melted butter and brown sugar if using.
Set aside.
Shortcut: You can simply crush the vanilla wafers and use them without butter if you prefer a lighter, crunchier layer.
4. Prepare the Bananas
Peel the bananas and slice them into thin rounds.
For the best texture, use bananas that are ripe and sweet but still firm enough to hold their shape.
If desired, gently toss the slices with a small amount of lemon juice. This can help slow browning, but don’t use too much because you don’t want the dessert to taste strongly of lemon.
5. Assemble the Dessert Cups
Use six clear dessert cups, plastic cups, small glasses, or jars.
Add a layer of cookie crumbs to the bottom of each cup.
Next, spoon a layer of creamy pudding over the crumbs.
Arrange several banana slices around the inside edge of the cup and add a few more in the center.
Sprinkle a small amount of chocolate chips over the bananas.
Add another layer of cookie crumbs.
Then spoon another layer of pudding on top.
Continue layering until the cups are nearly full.
For the prettiest presentation, finish with a smooth layer of pudding.
6. Add the Topping
Top each cup with a small amount of whipped cream.
Arrange several fresh banana slices over the top.
Sprinkle generously with chocolate chips and finish with a few cookie crumbs.
For the look shown in the photo, arrange the banana slices slightly overlapping and scatter the chocolate chips naturally across the top.