These Homemade Banana Pudding Cups are the perfect treat for a special occasion! Made from scratch vanilla pudding is stacked with sliced bananas, vanilla wafers, and freshly whipped cream to create a decadent dessert. You can make these in a matter of minutes and serve them as individual desserts for summer gatherings or holiday celebrations.
These Homemade Banana Pudding Cups are one of those surprisingly easy sweets that seem like they couldn’t possibly taste so delicious. But think again! When you combine all of the ingredients, you get a dessert that is both excellent and easy to make. These parfaits are definitely a family favorite in our house.
How do you store cheesecake?
If you’ve made too much or just want to store some leftovers for later, keep the cheesecake bites in an airtight container in the fridge. You can take out a bite whenever you’re in the mood for some cheesecake. Make sure the individual bites are ungarnished. Store for up to 5 days.
Why does my cheesecake have cracks?
Your cheesecake may form cracks if it has been overbaked. That’s why it’s absolutely vital to follow the instructions outlined above. It will take a while for the cheesecake to cook in the oven. On top of that, you have to let it cool to room temperature and then refrigerate it. Trust me that it will all be worth it for a delicious, moist cheesecake.
Can you freeze cheesecake bites?
Yes, of course! Cheesecake bites freeze very well. Make sure to put them in an airtight container. Transfer them to the fridge for about 12 hours to let them thaw. Freeze ungarnished and garnish when you’re ready to serve.
Most of the ingredients you’ll need to prepare these Pudding cake cups are readily available; here’s a list of everything you’ll need:
A Banana pudding mix, I used a large Pkg.
The measured Milk is required on the pudding box.
Heavy whipping cream, we’ll need 1 liter.
1/4 Cup.Of powdered sugar.
3 large sliced bananas, barely ripe.
A box.Of mini wafers.
Step 1: To begin, you need to make banana pudding as directed on the package. Refrigeration for 4 hours or until the firm is recommended.
Step 2: Once the pudding has been set, whisk the heavy cream with a hand mixer or stand mixer until firm peaks form, then put aside. Stir in the powdered sugar using a big spoon.
Step 3: Then, you need to fold gently the whip cream to banana pudding.
Step 4: After that, you need to pour 1/3 of the pudding/whipped cream mixture into each clear serving cup. Add 5 little wafers, then 5 thin banana slices. Top with remaining pudding/whipped cream.
Step 5: And now, refrigerate for at least 2 hours or up to 24 hours before serving.
Step 6: Finish with extra wafer crumbs or banana slices just before serving. Decorate to taste!!