Easter Banana Pudding Cups layer vanilla pudding, fresh bananas, whipped cream, and cookies into bright Easter Dessert Cups that feel festive yet simple. These Easter Parfait Cups work as Individual Banana Pudding for brunch tables, spring parties, and Banana Pudding Cups For Kids who want something fun and easy to hold.
This Easter Banana Pudding Dessert uses instant pudding and sweetened condensed milk for structure and flavor depth. The result tastes creamy, lightly sweet, and soft with just enough cookie texture to keep each spoonful interesting. I like how the layers show through the glass. Clear cups turn Banana Pudding In Cups into decoration and dessert at once.
A similar layered idea appears in my Banana Pudding Poke Cake. That cake inspired these pudding cup recipes in a smaller, cleaner format.
The ratio matters here. One small box of instant vanilla pudding sets with two cups of cold milk, then sweetened condensed milk adds body and sweetness without thinning the structure.
Heavy cream whipped to stiff peaks folds into the base and creates lift. That step turns a standard Easter Banana Pudding into a mousse style filling. I learned that lesson after a few dense batches years ago. Air changes everything.
Chilling for two full hours allows cookies to soften and flavors to settle. Time does quiet work here.
What You Need
Instant vanilla pudding mix gives quick set power and consistent texture. I choose it for reliability and clean flavor.
Sweetened condensed milk brings richness and smooth sweetness. It blends without grain and supports the pudding so the layers hold shape in Easter Dessert Cups. I once skipped it and the cups tasted flat.
Heavy cream adds volume and softness. Full fat cream whips higher and holds longer, which helps when serving at gatherings. I reach for real vanilla extract because even one teaspoon shifts the flavor in a noticeable way.
Ripe bananas should feel firm yet fragrant. Soft bananas turn watery in Banana Easter Dessert cups. Crushed vanilla wafers or golden sandwich cookies create a gentle crunch that softens into cake like layers. For another playful Easter table idea, see Simple Easter Dip.
Key Technique Spotlight: Folding the Cream
Folding whipped cream into pudding requires patience. A spatula moves under the mixture and lifts it over itself in slow turns.
The texture should look light and slightly fluffy, not loose and soupy. If the cream streaks disappear fully and the mixture looks smooth, you did it right. If you stir too fast, the air escapes and the pudding feels heavy.
I pause halfway and check the bowl. Small habits make better desserts.
How To Make It
Whisk the pudding mix with cold milk and let it thicken for two minutes. Add sweetened condensed milk and vanilla, then whisk until smooth and glossy.
Whip the heavy cream in a separate bowl until stiff peaks form. Fold it gently into the pudding base until light and airy.
Set up bananas, crushed cookies, pudding, and clear cups in front of you. Spoon cookies first, then pudding, then banana slices. Repeat once more and fill each cup about three quarters full.
Top with whipped cream and mini pastel chocolate eggs. Chill for at least two hours so the cookies soften slightly and the flavors settle. For another fun layered idea, browse Easter Dirt Cake.
Troubleshooting
Watery layers usually come from overripe bananas or under whipped cream. Choose firm fruit and whip cream to true stiff peaks.
Dense texture often means over mixing. Fold slowly and stop as soon as the mixture looks uniform.
If cookies stay too crunchy, extend chill time by thirty minutes. For a bright drink to pair with these cups, try Easy Easter Punch Recipe.
Ways To Change It
Add crushed chocolate cookies instead of vanilla wafers for a deeper flavor. Swap vanilla pudding for banana pudding mix to intensify the fruit note.
Layer in sliced strawberries for a spring twist. Top with shredded coconut for a nest look that pairs well with Easter Egg Nest Cake.
Storage
Store assembled cups in the fridge up to two days. Cover tightly to prevent the bananas from drying.
Freezing changes the texture and creates ice crystals, so I keep these chilled only. Serve straight from the fridge for the best structure.
Practical Tips
Use clear cups to show the layers. Pipe whipped cream with a large round tip for clean swirls.
Slice bananas just before layering to reduce browning. Assemble the same day for best texture. I prep the pudding base a day early if I need to save time.
How To Serve
Place these Easter Parfait Cups on a tiered stand for brunch. Offer them alongside fruit platters or simple sugar cookies.
Serve them as Individual Banana Pudding at kids tables. Or set them next to larger cakes for contrast in size and shape.
Save This Recipe
Save these Easter Banana Pudding Cups to your Easter Dessert board so you have an easy Banana Easter Dessert ready for spring. Share in the comments how your Banana Pudding Cups turned out or ask any questions. I love seeing your variations.
Easter Banana Pudding Cups
These Easter banana pudding cups make a perfect no-bake dessert for spring gatherings. Each serving is layered with creamy pudding and cookies, styled as fun and festive Easter parfait cups. Serve these individual banana pudding treats in clear cups for an easy and mess-free option. Ideal for Easter brunch or dessert tables. Try this banana Easter dessert for a fresh twist on classic banana pudding in cups. A quick and simple idea for anyone who loves easy pudding cup recipes.
Ingredients
- FOR THE PUDDING LAYER
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups heavy cream (whipped to stiff peaks)
- 1 tsp vanilla extract
- FOR THE LAYERS
- 4–5 ripe bananas, sliced
- 1 box vanilla wafers or golden sandwich cookies, crushed
- Whipped cream (for topping)
- 1 bag mini pastel chocolate Easter eggs
Instructions
- MAKE THE PUDDING BASE: In a large mixing bowl, whisk together the vanilla pudding mix and cold milk. Let the mixture sit for 2 minutes until slightly thickened. Add the sweetened condensed milk and vanilla extract, then whisk again until smooth and fully combined.
- FOLD IN WHIPPED CREAM: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the pudding mixture using a spatula, working slowly to maintain the light texture.
- SET UP THE LAYERING STATION: Arrange banana slices, crushed cookies, the prepared pudding, and 8–10 clear dessert cups or small mason jars on your workspace to make assembly easy.
- ASSEMBLE THE LAYERS: Spoon a layer of crushed cookies into the bottom of each cup. Add a layer of pudding, followed by a few banana slices. Repeat the layers once more—cookies, pudding, and bananas—filling the cups about three-quarters full.
- ADD TOPPINGS: Spoon or pipe a swirl of whipped cream onto each cup, then place several mini pastel chocolate Easter eggs on top for decoration and added crunch.
- CHILL BEFORE SERVING: Transfer the assembled pudding cups to the refrigerator and chill for at least 2 hours. This allows the flavors to blend and the cookie layers to soften slightly.
Notes
For best texture, assemble the cups the same day you plan to serve them. You can prep the pudding base up to one day in advance and store it covered in the fridge. Use firm bananas to prevent browning.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 73Total Fat 3gSaturated Fat 2gUnsaturated Fat 1gCholesterol 9mgSodium 53mgCarbohydrates 8gFiber 0gSugar 5gProtein 2g
