Banana Split Pudding Cups

5 from 1 vote

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 Time20

Chill Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cups

Calories: 313kcal

Author: Jennifer Fishkind

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!

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.

Tips:

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