WW Points: ~2 points per cup
These little cups taste like classic Southern banana pudding but without the heavy sugar and cream. They’re light, creamy, and perfect when you want something sweet that still fits your day. No baking, no fuss — just simple layers of pudding, bananas, and a soft cookie at the bottom.
⭐ Ingredients (6 servings)
- 1 box (28g) sugar-free vanilla instant pudding
- 2 cups fat-free milk (or unsweetened almond milk, but thickness varies)
- 2 medium ripe bananas, sliced
- 1 cup light whipped topping
- 12 reduced-fat vanilla wafers
- 1 tsp vanilla extract (optional)
- Pinch of salt (optional)
Garnishes (optional, small points):
banana slices, crushed wafer crumbs, or sugar-free caramel drizzle
🥣 Instructions
1. Make the pudding
Whisk pudding mix and milk for 2–3 minutes until thick. Let it sit and fully set.
2. Fold in whipped topping
Gently fold the light whipped topping into the pudding to keep it fluffy.
3. Add flavor
Stir in vanilla and a tiny pinch of salt if you want a deeper flavor.
4. Slice bananas
Cut into thin slices. (You can lightly coat with lemon juice to prevent browning.)
5. Assemble cups
Place 1 vanilla wafer at the bottom of each cup.
Add a few banana slices → pudding → more bananas → more pudding.
Finish with a small swirl of whipped topping and a wafer if you want.
6. Chill
Refrigerate 1–2 hours for the cookies to soften and flavors to blend.
🔢 Nutrition (per cup)
- Calories: ~110
- WW Points: ~2 points (using fat-free milk + reduced-fat wafers)
💡 Tips
- Use ripe but firm bananas for the best texture.
- Don’t overmix the whipped topping — it keeps the pudding airy.
- Chill long enough so the wafers get soft and pudding thickens.
🍫 Variations
- Chocolate Banana: sugar-free chocolate pudding.
- PB Banana: add 1 tbsp PB2 into pudding.
- Tropical: add a small layer of crushed pineapple.
- Coconut: a sprinkle of unsweetened coconut on top.
