Banana Pudding Cups

Total Time Prep: 30 min. + chilling Cook: 15 min. + cooling
Yield 12 servings
Test Kitchen Approved
Banana pudding cups are an ideal sweet treat for those hot summer afternoons, but you'll be glad you made this banana pudding in any season and at any time.

Ingredients

  • 3 cups whole milk
  • 2 cups half-and-half cream
  • 6 large egg yolks
  • 1-1/2 cups sugar
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 3 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 1 package (12 ounces) vanilla wafers
  • 4 medium bananas, sliced
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Caramel sundae syrup, optional

Directions

  1. In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.
  2. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
  3. Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Alternatively, layer the vanilla wafers, banana slices and pudding among twelve 10- to 12-oz. serving glasses. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.

Nutrition Facts

1 serving: 509 calories, 22g fat (12g saturated fat), 131mg cholesterol, 380mg sodium, 70g carbohydrate (51g sugars, 2g fiber), 6g protein.

Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, Oklahoma
Recipe Creator

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