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Homemade Banana Pudding Cups an easy and delicious vanilla pudding

The pudding whisks together in minutes, and the cups' assembly takes only minutes, as well. That makes these banana pudding cups any party host's dream for a simple and memorably delicious dessert option. My recipe makes nine or ten preportioned banana pudding cups, depending on the size of your containers.

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Step 1: Start the pudding. First, in a large saucepan, combine the sugar and cornstarch until smooth and there are no lumps. Stir in the milk and cream until well combined, then set aside. In a separate medium bowl, gently beat the eggs until combined and set aside.

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Preheat oven to 350 degrees F. Grease a 12 cup muffin pan. Combine crushed golden oreos and crushed vanilla wafers. Set aside 1/4 cup to sprinkle on cookie cups when they are completed. Pour butter into remaining crushed cookies and stir together till combine. Using a medium ice-cream scooper fill 12 cup muffin pan forming cookie cup shape with.

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The banana pudding cups can be made a day ahead and stored in an airtight container in the fridge or covered in plastic wrap. Top with extra banana slices just before serving. The bananas in the pudding will start turning softer and slightly discolored after a day. So the maximum fridge time is 2 days.

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Whisk the yolks, sugar, and cornstarch in a separate medium bowl. You could also use a hand mixer to do this. Add the hot milk to the yolk mixture slowly, whisking the whole time, to prevent the eggs from cooking and scrambling. Return the mixture to the saucepan, and cook, while stirring the whole time.

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Repeat the layers until you reach the top of the jar or cup. Scoop whipped cream over the top of each completed banana pudding. Garnish with a mini vanilla wafer and a banana slice (or banana chip). Refrigerate pudding cups for 2-4 hours before serving. Store cups in the refrigerator for up to 3 days.

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Make the pudding according to package directions. Fold in 2 cups of whipped topping into the pudding, until well combined. Layer 5 slices of banana on top of cookie crumb layer (use more slices if you want more bananas in the pudding cups). Fill mini cups with pudding mixture, cover and chill for at least 2 hours.

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Step 1: Add the instant pudding and the cold milk to a large bowl and mix well with a whisk. Set in the refrigerator for 5 minutes. Step 2: In the meantime, add the heavy whipping cream, powdered sugar and vanilla to the bowl of a stand mixer and beat until stiff peaks form. Step 3: Add the cream to a piping bag fitted with a 1M tip. Step 4: Add a layer of pudding mixture, banana slices.

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Use clear 6-8 ounce cups, glasses or jars to layer the pudding/whipped cream mixture, wafers and banana slices, then fill the pudding mixture to the top. Cover and refrigerate at least 2 hours, or up to 24 hours. Enjoy! Just before serving, add wafer crumbs, banana slices and a wafer or two to the top. Serve and dig in!

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Step One: Mix. In a medium mixing bowl, whisk together the instant banana pudding and milk. Cover and refrigerate until thickened. In a large mixing bowl, beat the cream cheese together with the powdered sugar and vanilla extract until smooth. Reserve ¾ cup of the whipped topping and set aside.

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Tips and Tricks . Use Ripe Bananas: Opt for bananas that are perfectly ripe, displaying a vibrant yellow hue without any brown spots. Overly ripe bananas tend to turn brown and become mushy faster. Layer Wisely: When assembling the pudding cups, layer the ingredients strategically.Start with a layer of cookies, then add a layer of sliced bananas, followed by a generous dollop of homemade pudding.

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Instructions. Whisk the cold milk and instant pudding in a medium mixing bowl until thickened. Cover the bowl and refrigerate while making the other elements of the recipe. Add the cream, confectioner's sugar, and vanilla to a medium bowl and beat with an electric mixer until stiff peaks form.

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Whisk together and set aside. In a medium pot add in the sugar, flour and salt and stir to combine. Add in the eggs, then milk, stirring well in between each ingredient. Heat the pudding in the saucepan over low heat for 10 minutes whisking continuously. This will help the pudding stay smooth.

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In a bowl add the pudding mix and milk. Whisk for about 2 minutes and let stand for 5 minutes. It will thicken up. While waiting crush the vanilla wafers, I like to use a blender or food processor for this. You want them crumbled but not too fine. Set aside. Chop up bananas into about 1/4 inch thick slices.

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In a medium saucepan, heat milk until it starts to bubble around the edges. Slowly whisk the hot milk into egg mixture. Return to saucepan and cook over medium low heat, stirring continuously, until custard thickens, about 5-8 minutes. Stir in butter and vanilla.

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And, then scoop ¼ cup of the vanilla pudding into the bottom of each cup and spread out so the banana slices are fully covered. Step 4: Finish the layers Place 4-5 Nilla Wafers in the cup on top of the pudding layer, but position the cookies facing out so each round cookie is visible through the sides of the cups.