Featuring sweet pudding, sliced bananas, wafers, and whipped topping, these frozen banana pudding cups are no-bake, easy to make, and perfectly portioned.
In a medium saucepot (or double boiler) on medium-low heat, place sugar, flour, eggs, and milk. Normally we separate our eggs but since we're not making a meringue we're going to just use the entire egg here. Stir well with a wire whisk.
1/2 cup sugar, 1/3 cup flour, 3 eggs, 2 cups milk, dash salt
Allow to cook, stirring constantly to prevent scorching, until thickened - about 15 minutes.
Add vanilla to the pudding mix and stir.
1/2 teaspoon vanilla
Pour the pudding mix into a heatproof batter bowl or mixing bowl and cover with plastic wrap. Place in the fridge just until cooled, or about 30 minutes.
Place 18 cupcake papers into two 12-cup muffin tins. Place about four slices of banana in each cup.
5 bananas, muffin papers
Pour a small amount of the pudding mix over the bananas in each cup, just enough to fill it 1/2 to 3/4 full.
Place four Nilla wafers down into the pudding cups on the sides, keeping the banana slices in the center to help hold them up.
1 box Nilla Wafers
Add a dollop of whipped cream to the center of each one and spread until it touches the wafers.
8 ounces Cool Whip
Place muffin tins into the freezer for a few hours, until completely frozen. Insert a knife into the muffin tin between the tin and the paper to pop it loose.
Put frozen puddings in a freezer bag or airtight container and return to the freezer until ready to serve.