So, I'll be honest. Banana pudding no bake dessert cups are the type of thing I whip up when I want to look like I've pulled off some Southern hospitality wizardry, but, you know, I'm actually just avoiding turning on the oven (because, who wants a hot kitchen in July?). This dessert reminds me of lazy Sundays at my aunt's place—she'd have some version of this at every family get-together. One time, she ran out of vanilla wafers and used graham crackers instead. Let’s just say the family revolt was swift and merciless. But hey, live and learn, right?
Why I Keep Coming Back to This Recipe
I make this when I'm craving something sweet but don't want to mess with measuring cups and timers (or when the kids have already used every pan in the kitchen for some 'science' experiment). My family goes bananas for these—pun fully intended—because they're creamy, nostalgic, and just a little bit messy. Sometimes I get impatient with the chilling step and serve it too soon; nobody complains, but it does taste better after a good sit in the fridge. Oh, and if you ever have surprise guests? These are my ace in the hole.
What You’ll Need (and What I Sometimes Swap In)
- 3-4 ripe bananas (not green, but don't go for the mushy brown ones unless you're feeling rebellious)
- 1 box (about 100g) instant vanilla pudding mix (Honestly, store brand works fine. My grandmother would insist on Jell-O, but I use whatever's on hand)
- 2 cups cold milk (I've used almond milk in a pinch; it sets a little softer)
- 1 cup heavy whipping cream, whipped (Or, if you're running late, just grab some store-bought whipped topping. No judgment.)
- 1 box vanilla wafers (Nilla is the classic, but graham crackers, shortbread, or even digestive biscuits get the job done)
- 2 tablespoons sugar (optional, for the whipped cream—more or less to taste)
- 1 teaspoon vanilla extract (skippable, actually, but I love the extra flavor)
How I Actually Throw These Together
- Get your pudding going: In a mixing bowl, whisk the pudding mix and cold milk for about 2 minutes. It’ll look weirdly soupy at first; trust the process. Let it sit for 5 mins to thicken up. This is usually when I sneak a taste, just to see if it's sweet enough (or that's what I tell myself).
- Whip the cream: Beat the heavy cream with sugar and vanilla extract until you get soft peaks. Or just open your tub of whipped topping and call it a day. I won't tell anyone.
- Slice the bananas: Go for thick-ish coins. If you cut them too thin, they disappear. Too thick, and they’re awkward to eat. Find your Goldilocks zone.
- Layer it up: Start with a vanilla wafer (or whatever you've got) at the bottom of each cup or small jar. Spoon in pudding, add a layer of banana slices, a dollop of whipped cream, then repeat as you like. I just keep going until the cup is full or I run out of something.
- Finish pretty (or not): Top with extra wafer crumbs or a banana slice. Sometimes I get fancy and add a little grated chocolate, but usually I'm too hungry for that.
- Chill: Pop the cups in the fridge for at least 2 hours. Overnight is better, honestly—if you can wait. I rarely do.
Notes I’ve Learned the Hard Way
- If your bananas are too ripe, they get mushy and turn brown fast. Looks odd, tastes fine—just not Instagrammable.
- Don’t skimp on chill time unless you really have to. It’s way better after everything mingles together for a while.
- If you forget to buy pudding mix, there are DIY recipes (like this one), but I haven’t tried them much, to be honest.
Variations I’ve Tried (Not All Winners!)
- Chocolate pudding instead of vanilla—kids loved it, but I missed that classic flavor.
- Shortbread cookies for a fancier touch. Good, but kind of rich.
- Once tried coconut milk and coconut flakes. That, um, didn’t go over great. Probably won't repeat that experiment.
Do You Need Fancy Equipment?
I usually use little glass jars or even mismatched teacups (looks charming, or at least that’s what I tell guests). If you don’t have a mixer for the whipped cream, just shake it in a jar for ages—good arm workout, bit of a laugh. Or, easiest, just use a whisk and go to town.
How Long Does This Stuff Last?
In theory, you could keep these in the fridge for two days—just cover them with plastic wrap. Though honestly, in my house they rarely last more than a day; someone always finds them for a midnight snack. If you use fresh bananas, they'll hold up better, but they do start to brown after a while.
How I Like to Serve These
I love bringing these out in tiny mason jars after a barbecue, or sometimes for breakfast (shh, don’t tell). My cousin dips his wafers in coffee and then crumbles them on top—surprisingly good, if you like a little kick.
Pro Tips (Aka: Things I’ve Messed Up Before)
- I once tried layering everything while the pudding was still runny—big mistake. Wait until it thickens or the cookies just swim around sadly.
- If you’re using a whisk for the cream, don’t rush it—mine split once and I had sad, grainy whipped cream.
- Actually, I find it works better if you don’t overpack the layers. More room for the pudding to soak into the cookies.
FAQ (You Asked, I Answered—Mostly)
- Can I make these ahead of time? Yup! In fact I think they taste even better the next day. Just cover tightly.
- What if I don’t like bananas? Eh, this probably isn’t your dessert. But I’ve swapped in strawberries once—pretty tasty, actually.
- Can I use plant-based milk? You can, but it won’t set as thick. Almond or oat milk works okay. Soy is a bit iffy, sometimes.
- Help! My pudding didn’t set. Hmm, did you use cold milk? Or maybe you grabbed the cook-and-serve pudding by accident? I’ve done that, and it’s a mess. Use instant!
- Where do you get those cute little jars? I usually order them here, but honestly any old cup will do.
Right, so there you go—my not-so-secret banana pudding no bake dessert cups. It’s not rocket science, but it sure makes people smile. If you love easy, nostalgic desserts, you might want to try this Southern Living version too, just for fun. And if you end up with a kitchen full of empty jars and happy people, well, you can blame me.
Ingredients
- 2 large ripe bananas, sliced
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup whipped topping (plus extra for garnish)
- 24 vanilla wafer cookies, crushed
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Banana slices and wafer cookies for garnish
Instructions
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1In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened.
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2Fold in the whipped topping, vanilla extract, and powdered sugar until smooth and creamy.
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3In each dessert cup, layer crushed vanilla wafers, banana slices, and pudding mixture. Repeat layers as desired.
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4Top each cup with a dollop of whipped topping, a banana slice, and a vanilla wafer for garnish.
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5Chill the dessert cups in the refrigerator for at least 1 hour before serving for best flavor and texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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