Banana Pudding Jars

banana pudding cup in a mason jar on a white plate

5 from 2 votes

Mason Jar Banana Pudding Cups are adorable desserts in individual jars filled with layers of creamy vanilla pudding, vanilla wafers, and fresh bananas. Top with Cool Whip, cookie crumbles, Heath bits, and caramel sauce for extra decadence.

Prep Time30

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 441kcal

Author: Cara Lanz

Equipment

8 8 oz. mason jars with lids

Ingredients

8 ounces cream cheese, softened
2 3.4 oz. boxes instant vanilla pudding
2 cups cold milk
8 ounces Cool Whip, divided
2-3 sliced bananas you'll need 48 slices
32 vanilla wafers plus more for serving
Heath bits and caramel sauce for serving, optional

Instructions

In a large mixing bowl, beat cream cheese until smooth.
In a separate bowl, mix the pudding mix and milk until smooth.
Add the pudding to the cream cheese a little at a time, mixing well after each addition. I add it in 4 installments.
Fold in ½ of the Cool Whip.
Spoon or pipe about 3 tablespoons of pudding into the bottom of an 8 oz. mason jar or cup.
Place 2 vanilla wafers on top of the pudding. Add 3 banana slices on top of the cookies.
Repeat with another layer of 3 tablespoons of pudding, 2 vanilla wafers, and 3 banana slices.
Top with 3 more tablespoons of pudding.
Add the lids to the jars and refrigerate at least 4 hours or overnight.
Before serving, pipe or spoon the rest of the Cool Whip on top.
Add vanilla wafer crumbles, Heath bits, and a drizzle of caramel sauce, if desired.
Store mason jar banana pudding cups in the refrigerator for up to 3 days.

Notes

Be sure to use instant pudding. Cook-and-serve pudding won't thicken in this recipe.

Keep the bananas from turning brown by completely covering them with pudding.

You can spoon or pipe the pudding mixture and Cool Whip into the mason jars.

Nutrition