Banana Pudding Cups
Ingredients
- 4 ripe bananas sliced
- 1 tablespoon lemon juice
- 1 box 3.4 ounces instant vanilla pudding mix
- 1 1/2 cups cold whole milk
- 8 ounces cream cheese softened
- 1 can 14 ounces sweetened condensed milk
- 16 ounces frozen whipped topping thawed, divided
- 32 vanilla wafers plus extra for topping
Instructions
- Toss banana slices with lemon juice in a bowl and set aside; this keeps them from browning while you build the rest.
- Whisk pudding mix and cold milk together for 2 minutes, until it thickens enough to hold a ribbon when you lift the whisk.
- In a separate bowl, beat cream cheese until smooth, then beat in sweetened condensed milk until no lumps remain.
- Fold the cream cheese mixture into the thickened pudding until the color is even throughout.
- Fold in half of the whipped topping, reserving the rest for the top of each cup.
- Spoon a layer of pudding into the bottom of eight 8-ounce cups.
- Add a layer of vanilla wafers, 3 to 4 per cup, and a layer of banana slices.
- Repeat pudding, wafers and banana once more in each cup.
- Top each cup with a dollop of the reserved whipped topping and a whole wafer propped on top.
- Chill at least 1 hour, until the pudding is fully set and cold at the center.
Good to Know
Toss the banana slices in lemon juice if assembling more than an hour ahead, and keep extra wafers on hand to refresh the tops before serving.