Prepare the Pudding Base: In a large bowl, whisk together pudding mix and cold milk until thickened, about 2 minutes. Stir in the sweetened condensed milk and vanilla extract until smooth and creamy.
Fold in Whipped Cream: Gently fold in the whipped cream (or whipped topping) until well combined and fluffy.
Assemble the Cups: In small glass cups or jars, layer the ingredients as follows:
A spoonful of pudding
A few vanilla wafers
A layer of banana slices
Another layer of pudding
Repeat until cups are filled, ending with pudding on top.
Chill: Cover and refrigerate for at least 2 hours (or overnight for best flavor).
Top & Serve: Just before serving, top each cup with whipped cream and sprinkle crushed wafers or cookie crumbs on top.
Tips:
Add a drizzle of caramel sauce or a sprinkle of cinnamon for a gourmet twist.
To prevent banana browning, lightly toss slices in lemon juice before layering.
These pudding cups can be made up to 24 hours ahead — perfect for parties or family gatherings!
Would you like me to give you a no-bake version of this recipe that uses only a blender and sets in the fridge?
