Caramel Banana Pudding Cups
Delightful combination of rich caramel, creamy vanilla pudding, and ripe bananas, layered beautifully in individual servings. A nostalgic treat perfect for any occasion.
Ingredients
Pudding Mixture
- 480 ml cold milk Provides a refreshing base that keeps everything chilled and creamy.
- 1 box (96 g) vanilla instant pudding mix Essential for a velvety pudding texture.
- 240 ml heavy whipping cream Adds lusciousness.
- 16 g powdered sugar Sprinkle of sweetness.
- 2.5 ml vanilla extract Enhances the vanilla notes.
Fruit and Toppings
- 2 to 3 ripe bananas, sliced Fresh slices bring a fruity burst.
- 1 package (approx. 200 g) vanilla wafers Crunchy element adding texture.
- 120 ml caramel sauce Rich caramel drizzle.
- crushed vanilla wafers for topping Garnish for extra crunch.
Instructions
Preparation
- In a medium bowl, whisk together the cold milk and vanilla instant pudding mix for 2 minutes until smooth and thickened. Let this mix sit covered in the refrigerator for 5 minutes to set.
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form.
- Gently fold the prepared pudding into the whipped cream until evenly combined.
- Slice the bananas into 6 mm thick rounds just before assembly.
Assembly
- Place 2 to 3 vanilla wafers in the bottom of each serving cup or glass and drizzle a small amount of caramel sauce over the wafers.
- Arrange a layer of banana slices over the wafers.
- Spoon a generous layer of the pudding and whipped cream mixture over the bananas.
- Continue layering with more wafers, caramel sauce, bananas, and the pudding mixture until the cups are filled.
- Finish with a layer of pudding, topped with crushed vanilla wafers and additional caramel sauce.
- Refrigerate the assembled cups for at least 2 hours before serving.
Notes
If you have leftovers, store in the fridge for up to 3 days. Consider freezing the pudding mixture separately and assembling later, adding fresh bananas when serving.