No Bake Banana Pudding Cups
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No Bake Banana Pudding Cups
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These easy no-bake banana pudding cups are creamy, delicious, and incredibly simple to prepare. Layered in individual dessert cups, they are essentially a mini banana pudding trifle or banana pudding parfait. Regardless of what you call them, they are delightful!
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Ingredients
- 2 pkgs (3.4 oz) instant banana pudding or vanilla or your favorite flavor
- 4 cups cold milk
- 1 brick (8 oz) cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp. vanilla extract
- 1 tub (12 oz) whipped topping, thawed or 16 oz with some leftover usually
- 1 box (15 oz) vanilla wafer cookies divided
- 4-6 large bananas
Garnish
- vanilla wafer cookies crushed or full
- Banana slices
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Instructions
- In a medium mixing bowl, whisk together the instant banana pudding and milk. Cover and refrigerate until thickened.
- In a large mixing bowl, beat the cream cheese together with the powdered sugar and vanilla extract until smooth. Once smooth and creamy, add 1 ½ cups of whipped topping and beat until blended. Reserve remainig whipped topping for decoration and set aside.
- Peel the bananas and slice into ½ inch thick rounds if making Trifle or serving cups right away, otherwise wait to cut bananas before serving cups.
20 Individual 9 oz Cups
- Prepare 30 wafer cookies by crushing them in a resealable bag to resemble a chunky texture.
- Divide crushed wafer cookies onto the bottom of each of your cups.
- Evenly divide the pudding on top of the cookie layer inside each cup.
- Crush remaining 30 cookies in a resealable bag then divide evenly amongst cups.
- Add "cheesecake" layer divided evenly to all of your cups.
- Cover and refrigerate to allow the cookies to soften, if needed. Ideally no more than 1-2 hours.
- Right before serving lay 5-6 slices of banana flat on top of the cheesecake layer.
- Place a generous dollop, or piping of whipped topping on each cup and garnish with a wafer and banana slice, if desired. Serve.
Trifle
- Line a 3-quart 9x13 inch glass dish with a single layer of the vanilla wafer cookies. Pour the prepared banana pudding recipe over the cookies and gently spread out evenly with a spatula.
- Add the bananas to the dish over the vanilla layer.
- Dollop the “cheesecake” mixture over top of the bananas and use a spatula to very gently spread until the dollops meet and the cheesecake layer is evenly spread over all of the bananas.
- Top the cheesecake layer with an even layer of the vanilla wafer cookies.
- Right before serving, scoop the reserved whipped topping into a small resealable bag and cut off the corner to create a piping bag. Decorate the top of the dessert with the whipped topping, banana slices and crushed or whole cookies, if desired.
Notes
- Tips
- Refrigerate the pudding mixture. Once you mix the pudding and milk, let it sit in the fridge for a bit to thicken up.
- Use an electric mixer for mixing. I’m always really tempted to mix everything by hand but an electric mixer is needed to mix the sugar and cream cheese. This will get out the lumps and make it nice and creamy. You just can’t get the same super-smooth texture that you get from an electric mixer when you mix by hand.
- Make certain that you slice the bananas thick enough that they hold their texture in the dish. I’ve found that ½ inch seems to be a great size for this recipe. Any thinner and the bananas turn to mush.
- Chill before serving. To give the flavors a chance to meld together, I recommend placing the banana cheesecake trifles in the refrigerator for up to an hour or two before serving, but not so long that your wafers turn to mush.
- Place cookies or wafers on top right before serving so they don't become soggy.
Nutrition Information
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Serving
1g
Calories
105kcal
(5%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Cholesterol
10mg
(3%)
Sodium
35mg
(1%)
Potassium
285mg
(8%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
162IU
(3%)
Vitamin C
4mg
(4%)
Calcium
103mg
(10%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 105kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 35mg | 1% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 103mg | 10% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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