Easy Banana Cream Pie Cups

Why You’ll Love This Recipe

I love this recipe for its simplicity and nostalgic flavor. It’s no-bake, quick to assemble, and perfect for parties or just treating myself. The crushed vanilla wafer crust gives the perfect crunch, the pudding is rich and smooth, and the fresh bananas add that classic sweetness. Whether I make these for a crowd or a weeknight treat, they never fail to satisfy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups crushed vanilla wafers (or graham crackers)
1/4 cup melted butter
1 tablespoon sugar
1 package (3.4 oz) instant banana pudding mix
1 cup cold milk
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip or homemade whipped cream)
1 banana, thinly sliced

Directions

1. I combine the crushed vanilla wafers, melted butter, and sugar in a mixing bowl. I stir until the texture resembles wet sand.

2. I press about 2 tablespoons of this mixture into the bottom of each dessert cup or ramekin to form the crust. I set them aside.

3. In another bowl, I whisk the banana pudding mix with cold milk and vanilla extract until it thickens—this takes about 2 minutes.

4. Once thickened, I gently fold in the whipped topping until the mixture is light and fluffy.

5. I spoon or pipe the pudding mixture over the crust layer in each cup.

6. I top each one with thin slices of fresh banana.

7. I chill the cups in the fridge for at least 1 hour to let the flavors come together.

8. I serve them cold, and they’re ready to impress.

Servings and timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Calories per serving: 210 kcal

Variations

I sometimes switch things up by using graham crackers or chocolate wafers for the crust. When I want extra decadence, I layer in a few mini chocolate chips or caramel drizzle. For a lighter option, I use low-fat milk and reduced-sugar pudding. And if I have extra bananas, I mash one into the pudding for even more banana flavor.

Storage/Reheating

I store these dessert cups covered in the fridge for up to 2 days. Since bananas can brown, I add fresh slices just before serving if I’m making them ahead. These aren’t freezer-friendly, as the texture changes too much after thawing.

FAQs

Can I make these in advance?

Yes, I prepare the crust and pudding up to a day ahead. I wait to add the banana slices until right before serving to keep them fresh.

What can I use instead of vanilla wafers?

Graham crackers, digestive biscuits, or crushed shortbread cookies all work well as a substitute.

Can I use homemade pudding?

Absolutely. If I have the time, I make banana pudding from scratch for a richer flavor, though instant works perfectly for speed.

Is this dessert gluten-free?

It can be! I just use gluten-free cookies or wafers for the crust and double-check the pudding mix ingredients.

Can I use dairy-free alternatives?

Yes. I use almond or oat milk with dairy-free whipped topping for a completely dairy-free version—just check that the pudding mix is compatible.

Conclusion

These Easy Banana Cream Pie Cups are the kind of dessert I love having in my back pocket—fast, delicious, and always a hit. They’re perfect for warm days, last-minute get-togethers, or anytime I’m craving that banana cream pie flavor without the fuss. Simple ingredients, no baking, and loads of creamy comfort in every bite.