Easter Banana Pudding Cups
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These Easter banana pudding cups are a no bake treat layered with creamy vanilla pudding, bananas, and bunny cookies, then topped with crushed mini eggs for a fun spring dessert.
Easter Egg Banana Pudding Cups
These Easter banana pudding cups are such a fun way to dress up a classic. Everything is layered right in individual cups, so they are easy to serve at brunches, parties, and spring get-togethers.
They are quick to prep, perfect for making ahead, and the toppings are where you can really have fun. If you love layered desserts, you might also like my Christmas trifle for another easy, scoop-and-serve treat.
Ingredient Notes
Find the full printable recipe with instructions below.
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- Instant vanilla pudding mix: Use instant (not cook-and-serve) so it sets quickly and stays smooth.
- Milk: Cold milk helps the pudding thicken properly.
- Sweetened condensed milk: Adds sweetness and a richer, classic banana pudding flavor.
- Whipped topping: Thaw in the fridge first so it folds in easily and keeps the filling light.
- Bananas: Use ripe but firm bananas. Slice right before assembling to help prevent browning.
- Bunny cookies: I used Annie’s bunny cookies, but any bunny-shaped cookies you can find will work.
- Mini chocolate eggs: I used mini Cadbury eggs. Roughly chop or crush for an easy crunchy topping.
How to Make Easter Bunny Banana Pudding Cups
Whisk the instant pudding mix with cold milk and sweetened condensed milk until smooth and slightly thickened.
Gently fold in the whipped topping until light and fluffy.
Spoon the mixture into cups, adding banana slices and bunny cookies between layers.
Finish with more whipped topping, then garnish with banana slices, Annie’s bunny cookies, and crushed mini Cadbury eggs.
Refrigerate until ready to serve so the layers set up.
Recipe Tips
- Whipped topping swap: You can use homemade whipped cream instead. It tastes amazing, but the cups may soften/deflate a bit over time, so it’s best if you’re serving the same day (or within a few hours).
- Pudding swap: Swap instant vanilla pudding for instant chocolate pudding for a chocolate-banana version.
- Chill before serving: These taste best cold. Refrigerate for at least 30–60 minutes so the pudding sets and the layers hold their shape.
- Make-ahead tip: Assemble the cups a few hours ahead, then add the toppings right before serving so the cookies stay crisp and the candy keeps its crunch.
- Overnight note: You can chill overnight, but the cookies will soften more the longer they sit.
More Desserts to Try
Easter Banana Pudding Cups
Equipment
- 1/2 pint mason jars or trifle jars
Ingredients
- 3 ounce package instant vanilla pudding
- 1 cup cold milk
- 1 cup sweetened condensed milk
- 8 ounces frozen whipped topping , thawed
- 2 6.5 ounce Annie's bunny cookies , or similar
- 4 bananas , thinly sliced
- 1 cup Cadbury mini eggs , crushed
Instructions
- In a large bowl, use a whisk or mixer to beat together the pudding mix, milk, and sweetened condensed milk until smooth and well combined.
- Fold in half the frozen whipped topping.
- Spread a thin layer of the pudding mixture at the bottom of each dish.
- Arrange the bunny cookies around the edge of the dish, then add a layer of bananas around the center of the cookies.
- Top with a layer of pudding mixture, then arrange another row of bunny cookies around the edge of the dish. Place a layer of bananas along the center of the cookies and top with more pudding.
- Spread a thin layer of the remaining whipped topping over the top of each dish.
- Place the cups in the fridge to chill for at least four hours.
- Before serving, decorate each cup with more bunny cookies and banana slices. Sprinkle crushed Cadbury eggs over the top.
