Description
Colorful no-bake pudding cups layered with chocolate and vanilla pudding, fresh bananas, strawberries, crushed pineapple, whipped topping, sprinkles, and cherries.
Ingredients
Scale
- 1 package instant chocolate pudding mix, 3.9 ounces
- 1 package instant vanilla pudding mix, 3.4 ounces
- 4 cups cold whole milk, divided
- 2 medium ripe bananas, sliced into thin rounds
- 1 cup fresh strawberries, hulled and diced
- 1 cup canned crushed pineapple, drained well
- 2 cups thawed whipped topping, plus more for garnish
- 2 tablespoons rainbow sprinkles
- 8 maraschino cherries, drained and patted dry
- 2 tablespoons chopped peanuts or walnuts, optional
- 2 tablespoons chocolate syrup, optional
- 1 teaspoon lemon juice, optional
- Extra strawberries or banana slices for garnish, optional
Instructions
- Whisk the chocolate pudding mix with 2 cups cold milk for 2 minutes, then let it stand for 5 minutes to thicken.
- Whisk the vanilla pudding mix with the remaining 2 cups cold milk for 2 minutes, then let it stand for 5 minutes to thicken.
- Wash, hull, dry, and dice the strawberries.
- Drain the crushed pineapple thoroughly in a fine-mesh strainer.
- Slice the bananas and toss them lightly with lemon juice if the cups will not be assembled immediately.
- Place eight clear 9-ounce cups in a muffin pan to keep them steady.
- Add four or five banana slices to the bottom of each cup.
- Spoon about 2 tablespoons chocolate pudding over the bananas.
- Add a layer of diced strawberries.
- Spoon about 2 tablespoons vanilla pudding over the strawberries.
- Add a thin layer of drained crushed pineapple.
- Add a spoonful of whipped topping.
- Repeat the pudding and fruit layers if space remains.
- Top each cup with whipped topping, sprinkles, nuts, chocolate syrup, and one cherry.
- Refrigerate for at least 30 minutes before serving.
Notes
- Drain the pineapple thoroughly so excess liquid does not thin the pudding.
- Use cold milk so the instant pudding thickens correctly.
- Slice the bananas shortly before assembly to limit browning.
- Place the cups in a muffin pan during assembly to prevent tipping.
- Keep the finished pudding cups refrigerated and serve within 24 hours.
- Skip the nuts when serving anyone with a nut allergy.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 pudding cup
- Calories: 330
- Sugar: 45
- Sodium: 310
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 3
- Protein: 5
- Cholesterol: 20