Banana Pudding Bites
These banana pudding bites are a fun, mini twist on the classic Southern dessert! With layers of creamy banana pudding, Nilla wafers, and fresh banana slices, each bite is a perfect mix of nostalgia and sweetness.
Ingredients
Vanilla Wafer Crust
- 1 1/2 cups vanilla wafer crumbs finely crushed, note you'll need more than 1 1/5 cups of whole cookies to get 1 1/2 cups of crumbs
- 3 Tbsp granulated sugar
- 6 Tbsp unsalted butter melted
Pudding Filling
- 1 box instant vanilla pudding 3.4 oz
- 1 1/4 cups milk cold
Toppings
- 1-2 bananas sliced
- whipped cream see note below
Instructions
Prepare the Crust
- Preheat your oven to 350°F.
- In a medium bowl, stir together the vanilla wafer crumbs, sugar, and melted butter until the texture is like wet sand.
- Line a mini muffin pan with mini cupcake liners and press about 1 tablespoon of the crust mixture into each liner. Use the back of a spoon or your fingers to pack it down firmly.
- Bake for 5–6 minutes until lightly golden and set. Let cool completely.
Make the Pudding Filling
- In a mixing bowl, whisk together the pudding mix and cold milk for 2–3 minutes until thickened.
- Chill in the fridge for about 5–10 minutes to firm up slightly, then gently fold in the whipped topping if using.
Assemble the Bites
- Once the crusts have cooled, pipe or spoon the pudding into each cup until just full.
- Top with a banana slice and a swirl of whipped cream (see note below about whipped cream)
Notes
*A note about whipped cream: You can use whipped cream from a can, but I would recommend you only put that on right before serving because it tends to deflate. To avoid this, I normally beat together 1 1/2 cups of heaving whipping cream with 1/4 cup powdered sugar and 1 teaspoon of vanilla. Then, I put it in a piping bag with a star tip to pipe on pretty whipped cream.