Caramel Banana Pudding Extra Cookies Cups
Craving a dessert that’s creamy, sweet, and full of flavor? These Caramel Banana Pudding Extra Cookies Cups are the perfect treat, combining the richness of banana pudding with the sweet crunch of cookies and a gooey caramel drizzle!
Imagine a buttery cookie crust filled with velvety banana pudding, topped with fresh banana slices and drizzled with warm, gooey caramel. Each bite delivers the perfect balance of creamy, crunchy, and sweet!
These dessert cups are the ultimate indulgence—perfect for any occasion, from a family gathering to a sweet treat just for you. The combination of banana pudding, caramel, and cookies will have everyone asking for more!
Ready to enjoy this irresistible dessert? Let’s make Caramel Banana Pudding Extra Cookies Cups and indulge in a sweet, creamy treat today!
Why You’ll Love This Recipe
- Classic Made Better: This takes banana pudding to a whole new level with thick cookie bases and extra caramel in every bite.
- No Baking Needed: These are no-bake cups, so you skip the oven and go straight to chilling.
- Easy to Make Ahead: Great for parties, picnics, or just dessert prep. They stay good for days in the fridge.
What You Need to Know Before You Start
Prep Time: 25 minutes
Chill Time: 1–2 hours (for best texture)
Total Time: About 1 hour 30 minutes
Servings: Makes 12 dessert cups. Perfect for a crowd—or for sneaking one each day from the fridge.
Difficulty: Very easy. Great for kids to help with, too!
Required Kitchen Tools
- 12-cup muffin pan or silicone muffin mold
- Food processor (or a plastic bag + rolling pin)
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Spoon or piping bag for neat layers
Ingredients
Here’s everything you’ll need for the layers. You’ll find exact amounts in the recipe card below:
For the Cookie Crusts:
- Vanilla Wafers or Shortbread Cookies – Crushed fine for the base
- Unsalted Butter – Melted, to bind the crumbs
For the Banana Pudding Filling:
- Granulated Sugar – Sweetens the creamy base
- Cornstarch – Thickens the pudding smoothly
- Salt – Just a pinch to balance sweetness
- Whole Milk – Makes the pudding rich and smooth
- Large Egg Yolks – Adds creaminess and color
- Unsalted Butter – A touch of richness
- Vanilla Extract – For warm, deep flavor
- Ripe Bananas – Sliced, soft, and full of banana taste
For the Toppings:
- Caramel Sauce – Store-bought or homemade, for drizzling
- Whipped Cream – Fresh or from a tub, soft and fluffy
- Extra Cookies – For crunch on top or garnish
Variations You Can Try
- Swap Cookies: Use graham crackers, Biscoff, or even Oreos for the crust.
- Add Chocolate: Layer with mini chocolate chips or drizzle with chocolate syrup.
- Go Nutty: Add crushed pecans between the layers for extra texture.
- Mini Versions: Make in shot glasses or mini cupcake pans for bite-sized treats.
- Caramel Twist: Use salted caramel for a sweet-salty kick.
How to Make Caramel Banana Pudding Extra Cookies Cups — Step-by-Step
1. Make the Cookie Crusts
- Crush the vanilla wafers (or cookies) in a food processor until they’re fine crumbs.
- In a bowl, mix the crumbs with melted butter until it feels like wet sand.
- Press the mixture into each muffin cup to form little crusts. Press up the sides too.
- Chill in the fridge for 15–20 minutes so they firm up.
2. Make the Banana Pudding
- In a saucepan, mix sugar, cornstarch, and salt. Slowly whisk in the milk.
- Cook over medium heat, stirring often, until it starts to thicken and bubble.
- In a small bowl, whisk the egg yolks.
- Slowly pour a bit of the hot mixture into the yolks to warm them up.
- Then pour the yolks back into the saucepan and stir.
- Cook 2–3 more minutes until thick and smooth. Remove from heat.
- Stir in butter and vanilla. Let cool slightly.
3. Assemble the Cups
- Place 2–3 banana slices into each chilled cookie crust.
- Spoon or pipe the pudding on top, filling almost to the top.
- Add a generous spoonful of caramel sauce over the pudding.
- Chill the assembled cups for 1–2 hours so they fully set.
4. Top and Serve
- Right before serving, top with whipped cream.
- Add a drizzle of caramel.
- Garnish with cookie crumbles or extra banana slices, if you like.
How to Serve These Cookie Cups
- Party-Ready: Serve on a platter for a clean, individual dessert option.
- Kids’ Dessert: These are fun and easy for kids to grab and eat — no plates needed.
- Make It Fancy: Use a piping bag to swirl whipped cream neatly on top, and finish with a tiny mint leaf or gold sugar sprinkle.
- Layer It: Want more layers? Go for a second round of banana slices and pudding before topping.
Storing Caramel Banana Pudding Cups
- Refrigerate: Keep the cups covered in the fridge. They’ll stay good for 3–4 days.
- Don’t Freeze: Freezing isn’t ideal. The pudding can change texture, and bananas might turn mushy.
- Make Ahead: You can prep the cookie crusts and pudding a day early. Assemble the cups the day you plan to serve.
Tips and Tricks for Success
- Use Ripe Bananas: The softer and sweeter, the better. Avoid overripe ones with dark mushy spots for best texture.
- Cool the Pudding Slightly: Don’t pour hot pudding directly on bananas — it’ll make them brown faster.
- Press Crust Firmly: Use the back of a spoon or your fingers to press the crust into the cups firmly. That helps them hold shape.
- Whipped Cream Timing: Always top with whipped cream just before serving to keep it fluffy.
- Caramel Control: Warm the caramel slightly before drizzling if it’s too thick from the fridge.
Nutrition Information (Per 1 Dessert Cup)
| Component | Amount |
|---|---|
| Calories | ~280 |
| Total Fat | 13g |
| Saturated Fat | 8g |
| Carbohydrates | 38g |
| Sugar | 22g |
| Protein | 3g |
| Fiber | 1g |
| Sodium | 90mg |
Note: Nutrition may vary based on brand and portion size.
Caramel Banana Pudding Extra Cookies Cups
Course: Cookie Recipes25
minutes280
kcal1-2
hourIngredients
- For the Crust:
1½ cups (about 180g) crushed vanilla wafers or shortbread cookies
6 tablespoons (85g) unsalted butter, melted
- For the Banana Pudding:
½ cup granulated sugar
⅓ cup cornstarch
¼ teaspoon salt
2¾ cups whole milk
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
- For the Filling & Topping:
3–4 ripe bananas, sliced
1 cup caramel sauce (store-bought or homemade)
Whipped cream, for topping
Extra cookies, for garnish (optional)
Directions
- Make the Crust:
Crush the cookies into fine crumbs and mix with melted butter. Press firmly into a muffin tin to form cup shapes. Chill 15–20 minutes. - Make the Pudding:
In a saucepan, whisk sugar, cornstarch, salt, and milk. Cook over medium heat until thickened. Temper the egg yolks with some of the hot mixture, then return everything to the pan. Cook until smooth and thick. Stir in butter and vanilla. Let cool slightly. - Assemble:
Add banana slices to the crusts. Spoon pudding over the top. Drizzle with caramel sauce. Chill 1–2 hours. - Top and Serve:
Add whipped cream and more caramel just before serving. Garnish with cookie pieces if desired.
FAQs
Can I use instant pudding instead of homemade?
Yes, you can. It saves time, but the flavor won’t be as rich as homemade.
How long do these cups last?
They stay fresh in the fridge for up to 3–4 days if covered well.
What if I don’t have muffin tins?
You can make them in small ramekins, jars, or even layer in cups.
Can I make this dairy-free?
Yes. Use plant-based milk, a dairy-free butter, and coconut whipped cream.
Conclusion
This recipe is a sweet, nostalgic twist on classic banana pudding — turned into cute, creamy cookie cups with a buttery crunch and a rich caramel finish. Whether it’s for a picnic, birthday party, or cozy night in, these little treats bring comfort and joy with every bite.
