Banana Pudding Trifle Cups

Ingredients (makes 6–8 cups)

• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1 ½ cups heavy whipping cream (or 1 tub whipped topping)
• 3–4 ripe bananas, sliced
• 1 box vanilla wafers (such as Nabisco Nilla Wafers)

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Instructions

1. Make pudding base
   In a bowl, whisk pudding mix and cold milk for about 2 minutes until thickened.
   Stir in sweetened condensed milk and vanilla. Chill 5–10 minutes.
2. Whip cream
   Beat heavy cream until soft peaks form.
   Gently fold into the pudding mixture until smooth and fluffy.
3. Assemble trifles
   In clear cups or small jars:
   • Layer vanilla wafers
   • Add banana slices
   • Spoon pudding mixture
     Repeat layers, ending with pudding on top.
4. Chill
   Refrigerate at least 2 hours (overnight is even better for softer cookies).
5. Garnish (optional)
   • Crushed wafers
   • Banana slice
   • Whipped cream swirl
   • Caramel drizzle

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Make-Ahead Tips

• Assemble up to 24 hours ahead.
• Toss banana slices in a little lemon juice to reduce browning.
• For firmer layers, chill pudding before assembling.

If you’d like, I can also share:

• A no-bake cheesecake banana trifle version
• A chocolate banana twist
• Or a lighter high-protein version 🍌