These Southern banana pudding cups taste like something a favorite grandma would pull out when company stopped by. In my family, we call them “Nana Jo cups” because my aunt Jo always had a tray of these ready for little get-togethers, and somehow everybody ends up sneaking an extra cup. They’re simple, comforting, and use easy pantry ingredients: vanilla pudding, ripe bananas, and vanilla wafers, all layered into cute paper takeout cups. They’re perfect for potlucks, birthday parties, or a cozy Sunday dinner dessert, and they travel well if you’re heading to a friend’s house.
Serve these banana pudding cups well chilled, straight from the fridge, with extra vanilla wafers on the side for dipping and scooping. They pair nicely with coffee or hot tea for the grown-ups and cold milk for the kids. If it’s a bigger spread, set them out on a tray with other small, easy desserts like brownies or bar cookies so everyone can sample a few things. For summer cookouts, they’re especially nice after grilled burgers or barbecue because they’re cool, creamy, and not too heavy.
Southern Banana Pudding Cups
Servings: 8
Ingredients
1 (5.1 oz) box instant vanilla pudding mix
3 cups cold whole milk (or 2% milk)
1 cup heavy whipping cream (optional but extra creamy)
1/4 cup powdered sugar
1 teaspoon vanilla extract
4–5 ripe bananas, sliced into 1/4-inch rounds
1 (11–12 oz) box vanilla wafers
1/4 cup vanilla wafer crumbs (for topping)
8 small paper takeout cups (8-ounce size works well)
Directions
Make the vanilla pudding: In a large mixing bowl, whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until it thickens and is smooth. Let it sit for 5 minutes to fully set.
Whip the cream (optional but recommended): In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form. Gently fold the whipped cream into the set vanilla pudding until fully combined and creamy. This gives you that old-fashioned, fluffy texture Nana Jo-style.
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