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Peel and slice the bananas into ¼-inch thick rounds.
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To prevent browning, you can lightly toss them in a little lemon juice, but be careful not to overdo it or the flavor will alter.
Step 4: Layer the Banana Pudding Cups
You can use clear plastic cups, mason jars, or small trifle bowls.
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Bottom Layer: Place a few vanilla wafers at the bottom of each cup. You can leave them whole or lightly crush them.
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Banana Layer: Add a layer of banana slices on top of the wafers.
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Creamy Layer: Spoon or pipe in a layer of the cream cheese mixture.
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Pudding Layer: Add a layer of vanilla pudding.
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Repeat the layers until the cup is filled, finishing with whipped topping or pudding on top.
Step 5: Garnish and Chill
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Top with extra whipped cream, crushed wafers, banana slices, or a drizzle of caramel.
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Refrigerate for at least 2–3 hours (or overnight for best results) before serving.
Tips for Success
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Use ripe bananas – They should be sweet and spotty but not mushy. Overripe bananas can make the dessert too soft.
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Chill for best flavor – Letting the cups rest in the fridge allows the wafers to soften and flavors to meld.
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Layer neatly – Using a piping bag or ziplock bag for the creamy mixture makes layering cleaner.
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Prevent browning – Assemble cups close to serving time, or coat bananas lightly with lemon juice.
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Make it ahead – Banana pudding cups are best eaten within 1–2 days, but you can prepare them the night before an event.
