Banana Split Pudding Cups takes 20 minutes of prep time to turn a summer ice cream sundae into a delicious banana split dessert with pudding.
Banana Split Dessert Pudding Cups
Our easy Banana Split Pudding Cups recipe creates a cool and creamy no bake dessert; it’s made with the same sweet, nutty, fruity flavors of your favorite frozen ice cream treat but without the melty mess!
This pudding dessert is so simple to assemble with all of the classic banana split ingredients, but it swaps the ice cream for pudding and serves it as a pre-portioned, portable banana split in a cup snack.
Kids will love assembling these banana split desserts at home with layers of fruit, nuts, and pudding, then let them have fun piling each treat with whipped cream, chocolate syrup, sprinkles, and of course a cherry on top.
Why We Love Banana Split Pudding Cups Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Features all the banana split fixings and flavors and serves them pudding cup-style.
- Cool treat for warm weather days when it’s too hot for the oven.
- Individual banana pudding cups are pre-portioned and portable (plus clean up is a breeze).
- Perfect for pool parties, backyard BBQs, potlucks, and summer snacking.
Banana Split Pudding Cups Ingredients
- Vanilla Jello instant pudding
- Milk
- Whipped topping
- Fresh strawberries
- Bananas
- Crushed pineapple
- Walnuts
- Chocolate sauce
- Stemmed maraschino cherries
- Rainbow sprinkles
Substitutions and Additions
- Create Your Crunch: You can swap the walnuts for chopped peanuts, pecans, or a pre-chopped mixed nuts dessert topping.
- Pick Your Pudding: Feel free to make your banana split cups with banana pudding, french vanilla pudding, or white chocolate pudding instead of vanilla.
- Tasty Toppings: You can top your banana split with canned whipped topping, chocolate syrup, caramel sauce, strawberry sauce, chopped candy bars, chocolate chips, chopped nuts, Reese’s pieces, colorful sprinkles, M&M’s, or any of your favorite banana split toppings — the options are endless!
Recommended Tools
- Mixing bowl
- Whisk or electric hand mixer
- Rubber spatula
- 9-oz plastic cups
How to Make Banana Split Pudding Cups
- Prepare The Pudding: Mix together the pudding and milk and chill in the fridge for 5-10 minutes for the pudding to stiffen up. Add in whipped topping and mix to combine.
- Assemble: Cover the bottom of each cup with bananas, then top with strawberries. Fill with the pudding mixture and cover with pineapple and walnuts.
- Serve: Garnish with your favorite sundae toppings, serve, and enjoy!
Tips For Making The Best Banana Split Pudding Cups
- If and when transporting these cups, place them onto a large baking sheet then transport them.
- Be sure to purchase instant pudding and not cook and serve pudding. Otherwise the mixture will not reach the consistency in which you need it to in order to set.
How to Store Banana Split Pudding Cups
- To Store: You can store the pudding mixture separately, tightly covered with plastic wrap in the refrigerator for up to 3 days. Once assembled and garnished, these cups are best served right away.
More Easy Pudding Recipes
Other Easy Banana Recipes
- Banana Split Ice Cream Sandwich Cake
- Chocolate Chip Banana Bread
- Banana Split Fluff
- Reese’s Peanut Butter Banana Bread
- Banana Pudding
Banana Split Pudding Cups
Serves — 6
No bake Banana Split Pudding Cups – Pile them with whipped cream, chocolate sauce, sprinkles, and a cherry on top for the tastiest treat that won't melt in the heat!
Prep Time 20 minutes
Chill Time 10 minutes
Total Time 30 minutes
Ingredients
- 3.4 ounces vanilla Jello instant pudding
- 2 cups cold milk
- 8 ounce tub of frozen whipping topping thawed at room temperature
- 1 cup fresh strawberries chopped
- 2 bananas sliced then chopped
- ½ cup crushed pineapple well drained
- ½ cup chopped walnuts
- Additional whipped topping for garnishing
- Chocolate sauce for garnishing
- Stemmed maraschino cherries for garnishing
- Rainbow sprinkles for garnishing
Instructions
- In a large mixing bowl, mix together pudding and milk with a whisk or electric hand mixer. Mix until well combined.
- Place the bowl inside the refrigerator for about 5-10 minutes for the pudding to stiffen up.
- Remove from the refrigerator and add in whipped topping. Mix using a rubber spatula until fully combined.
- Add a small handful of chopped bananas to the bottom of (6) 9-oz plastic cups. Just enough to cover the bottom and then a couple more.
- Add the same amount of chopped strawberries.
- Top with vanilla pudding mixture, filling the cups up about ⅔ of the way.
- Cover the surface of the pudding mixture with crushed pineapple then top with walnuts.
- Garnish the pudding cups with whipped topping, chocolate sauce, rainbow sprinkles and top with a cherry. Enjoy right away!
Jenn’s Notes
Storage:
- To Store: You can store the pudding mixture separately, tightly covered with plastic wrap in the refrigerator for up to 3 days. Once assembled and garnished, these cups are best served right away.
- If and when transporting these cups, place them onto a large baking sheet then transport them.
- Be sure to purchase instant pudding and not cook and serve pudding. Otherwise the mixture will not reach the consistency in which you need it to in order to set.
Nutrition Info
Calories: 313kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 161mg | Potassium: 408mg | Fiber: 3g | Sugar: 35g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 146mg | Iron: 1mg
