Summer Dessert
I’m excited to share my favorite new dessert for summer! These banana pudding cups are so cute and light. Stick them in the fridge to chill and they will make the perfect treat on a hot summer day.
Jump to RecipeEndless Banana
The ingredients for this recipe are minimal. You can fix these cups very quickly, and because there is no baking involved kids could easily help you in the kitchen for some fun family time. One of the key ingredients is called “Endless Banana” and you can purchase it from my link at The Gourmet Cupboard. The mix is only $6.25. You can use this mix as a dip, drizzled with caramel, and served with fruit and graham crackers. Or, you can top the mix with bananas and Cool Whip like I did to make a layered dessert. This works great for mini parfaits with vanilla wafers – so yummy! You can also pour the mix into a pie crust for an even faster dessert. All of these options are exactly why the mix is called “endless.”
Banana Pudding Cups Mix
I would recommend purchasing more than 1 mix if you are baking for a crowd. 1 mix was plenty for me and my husband and girls, with a few extras to share. 1 mix made 13 muffin cups full for me. Note that the “Endless Banana” mix does not contain any gluten, but it is made in a facility that produces mixes containing tree nuts, dried milk, and wheat products.
Banana Pudding Cups
Equipment
- 1 medium mixing bowl
- 1 muffin pan (12 cups)
Ingredients
- 1/2 cup Cool Whip
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup milk
- 1 package Endless Banana mix
- 1 box mini Nilla Wafers
Instructions
- Use a mixer (or mix by hand as I did) to blend cream cheese and butter.
- Add the Endless Banana package and mix well.
- Stir in milk.
- Stir in Cool Whip.
- Finish as you like! I layered the pudding with Cool Whip and added freshly sliced bananas and mini vanilla wafers on the top.
