Easter Banana Pudding Cups

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.

Prep Time20

Cook Time0

Total Time20

Course: Dessert

Cuisine: American

Keyword: banana pudding cups

Servings:

Calories: 572kcal

Author: Sarah Hayes

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.

Nutrition