Banana Pudding in a Mason Jar (Edit recipe)

Super easy Banana Pudding in a Mason Jar comes together in just 20 minutes. Layers of vanilla whipped filling, sliced fresh bananas, and vanilla wafers create these beautiful and fun single-serve dessert jars.

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	490
Fat:	30 g
Carbohydrates:	88 g
Protein:	10 g
Cholesterol:	98 g
Sodium:	404 mg
Fiber:	2 g
Sugars:	25 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 8

Ingredients

14 oz Sweetened Condensed Milk
360 grams Water, cold (1 1/2 cups)
3.4 oz Vanilla Instant Pudding Mix
480 grams Heavy Cream (Whipping Cream), cold (2 cups)
11 oz Vanilla Wafers (gluten-free)
3 whole Banana, peeled and sliced into 1/4-inch rounds

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, beat the sweetened condensed milk and water together until combined. Add the pudding mix and beat for 2 minutes. Cover and chill in the refrigerator for at least 2 hours or overnight.
In a large mixing bowl, use a handheld or stand mixer fitted with the whisk attachment to whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pudding until evenly combined. Fill a disposable pastry bag with the pudding mixture.
To assemble the dessert, arrange a few cookies at the bottom of each jar. Top with a layer of banana slices. Next, layer the pudding mixture. Repeat layers until the jars are filled.
Refrigerate for 2-3 hours before serving to allow the cookies to soften.

Notes

Storage: Store the leftovers in the refrigerator for up to 1-2 days.

Freezing: I do not recommend freezing this dessert. The sliced bananas will not hold up well, and the filling will lose some its smooth and creamy consistency.