Banana Pudding Cups

Step 1

Pour 2 cups of milk into a large mixing bowl and add the pudding mix, then whisk vigorously for 60 seconds until the mixture thickens and no lumps remain.

Step 2

Pour the heavy cream, 2 tablespoons sugar, 0.5 teaspoon vanilla extract, and a pinch of salt into a separate bowl and whisk by hand until soft peaks form—the mixture should hold its shape when you lift the whisk but still look creamy, about 1–2 minutes.

Step 3

Fold the whipped cream into the pudding mixture gently using a rubber spatula: scoop from the bottom of the pudding bowl and lift it up and over the cream, rotate the bowl a quarter turn, and repeat until no white streaks remain.

Step 4

Set out six clear cups or bowls, each about 8 ounces in size, and place them on a flat surface where they won't tip over.

Step 5

Place one vanilla wafer at the bottom of each cup, then spoon 3 tablespoons of pudding mixture on top of the cookie.

Step 6

Peel the three bananas and slice them crosswise into round coins about 0.25 inch thick by pushing the knife straight down perpendicular to the cutting board.

Step 7

Arrange 2 banana slices on top of the pudding in each cup, standing them upright or laying them flat in a slightly overlapping pattern.

Step 8

Place a second vanilla wafer into each cup, pressing it gently into the pudding mixture.

Step 9

Top each cup with another 3 tablespoons of pudding mixture and smooth it level with the back of a spoon.

Step 10

Crumble 2 additional vanilla wafers into small chunks—about the size of lentils—and scatter them evenly over the top of each cup as a garnish.

Step 11

Cover the cups loosely with plastic wrap and refrigerate for at least 1 hour before serving, or up to 6 hours.