Creamy Caramel Banana Pudding Cups with Whipped Layers (Print version)

No-bake banana pudding cups layered with fluffy vanilla cream, caramel, fresh bananas, and softened vanilla wafers.

# Ingredients:

For the pudding cream

01 - 2 cups (480 ml) cold whole milk
02 - 1 box (3.4 oz or 96 g) instant vanilla pudding mix
03 - 1 pinch fine salt
04 - 1 cup (240 ml) cold heavy whipping cream
05 - 2 tablespoons (16 g) powdered sugar
06 - 1 teaspoon vanilla extract

For the layers

07 - 2-3 medium ripe bananas, sliced into 1/4-inch rounds
08 - 36 vanilla wafers, plus more crushed for topping
09 - 1/2 cup (120 ml) thick caramel sauce, plus more for topping

# Instructions:

01 - In a medium bowl, whisk the cold milk, pudding mix, and salt for 2 minutes until smooth and thick. Refrigerate for 5 minutes to help it set.
02 - In a separate chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Do not beat until grainy or stiff.
03 - Fold the thickened pudding into the whipped cream with a spatula until evenly combined and fluffy.
04 - Slice the bananas into 1/4-inch rounds just before assembling so they stay fresh-looking.
05 - Place 2-3 vanilla wafers in the bottom of each serving cup. Drizzle each with a little caramel sauce, then add a layer of banana slices.
06 - Spoon or pipe a layer of pudding cream over the bananas, spreading it to the edges of the cup.
07 - Repeat the wafers, caramel, bananas, and pudding cream until the cups are full. Cover and refrigerate for at least 2 hours.
08 - Top with crushed vanilla wafers and a final caramel drizzle just before serving.

# Good to know:

01 - Chill at least 2 hours before serving for the best set.
02 - Best texture is within the first 24 hours.
03 - Use 6-ounce cups for 6 generous servings.

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