Banana Cream Pudding Cups
From Progressive Farmer
Ingredients
1 (3.4 oz) pkt instant vanilla pudding2 c cold whole milk
2 large bananas
24 mini vanilla wafer cookies
2 tbsp shredded unsweetened coconut
1/2 c cold heavy whipping cream
2 tbsp sugar
Instructions
Whisk pudding mix into cold milk. Let set for 5 min. Or until thickChop one banana, slice the other into 1/2” slices. Whisk chopped bananas into pudding, set aside.
Fill each of four (8 oz) plastic cups with 2 tbsp pudding. Layer with 2 slices of banana and 4 cookies. Repeat layers, cover with plastic Wray. Let chill 1hour.
While cups are chilling, toast coconut in a dry pan over medium heat, stirring constantly to avoid burning. Once golden brown, transfer to a plate to cool.
In a large bowl, whisk heavy whipping cream until soft peaks form. Whisk in sugar to sweeten.
Remove chilled cups, uncover and top with whipping cream and remaining cookies. Top with toasted coconut.
Serves 4