Oatmeal Creme Pie Banana Pudding Cups (Print Version)
No-bake banana pudding cups layered with oatmeal creme pie pieces, fresh bananas, whipped pudding, and a light cinnamon finish.
# Ingredients:
For the pudding
01 -
1 package (3.4 oz / 96 g) instant banana cream pudding mix
02 -
1 3/4 cups (420 ml) cold whole milk
03 -
1/2 cup (150 g) sweetened condensed milk
04 -
1 teaspoon vanilla extract
05 -
1 container (8 oz / 225 g) whipped topping, divided
For the layers
06 -
8 oatmeal creme pies, chopped into bite-size pieces
07 -
3 medium ripe bananas, sliced
08 -
1 teaspoon lemon juice
09 -
1/2 teaspoon ground cinnamon
10 -
2 tablespoons caramel sauce, optional
# Instructions:
01 -
Whisk the banana cream pudding mix and cold milk for 2 minutes, until thick. Whisk in the sweetened condensed milk and vanilla, then let the mixture stand for 5 minutes.
02 -
Fold 1 1/2 cups of the whipped topping into the pudding mixture. Reserve the rest for topping the cups.
03 -
Slice the bananas into 1/4-inch rounds and toss gently with lemon juice. Use only enough lemon juice to lightly coat the slices.
04 -
Divide half of the chopped oatmeal creme pies among six 8-ounce cups. Spoon about 2 tablespoons of pudding over each cup and add a layer of banana slices.
05 -
Add the remaining chopped oatmeal creme pies, more pudding, and the remaining banana slices. Top each cup with a spoonful of reserved whipped topping.
06 -
Sprinkle with cinnamon and drizzle lightly with caramel if using. Cover and refrigerate for at least 2 hours before serving cold.
# Notes:
01 -
Chill for at least 2 hours for soft cookies and cleaner layers.
02 -
Best served the same day, but leftovers keep refrigerated for up to 2 days.