How to make Mini Banana Pudding Cups

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

In a medium-sized pan, combine 1 cup sugar, 4 cups corn starch, and 3/4 teaspoon kosher salt and whisk until well incorporated.

Add 2 cups milk and 3/4 cup heavy whipping cream to the pan and whisk together.

Crack 1 egg into a bowl and whisk it, then add it to the mixture in the pan.

Place the pan on low heat and continuously stir until it starts to bubble and thickens to pudding consistency.

Once thickened, add 1/4 teaspoon turmeric and whisk it in for color.

Add 1 tablespoon vanilla extract and vanilla bean paste, then whisk until combined.

Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a film from forming, and let it chill for about 2 hours.

In a separate bowl, add 3 cups heavy whipping cream and 1 teaspoon vanilla bean paste, then whip until stiff peaks form.

Add 8 oz cream cheese to the whipped cream and mix until smooth, ensuring the cream cheese is at room temperature to avoid lumps.

Fold the whipped cream mixture into the chilled pudding mixture gently to maintain fluffiness.

Crush 2 cups Nilla Wafers with 1/4 cup melted butter until it resembles sand.

Slice the bananas and layer them with the pudding mixture and Nilla Wafer mixture in serving cups.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens