If you love banana pudding, these Banana Pudding Cookie Cups are about to become your new favorite dessert.

They have everything you love about the classic, a Nilla wafer, creamy banana pudding, and whipped topping. All layered into a soft cake mix cookie cup.

It’s banana pudding…in a dessert you can pick up and eat.

These banana pudding cookie cups are perfect for parties, holidays, or anytime you want an easy dessert that feels a little extra special.

Why This Recipe Works

These cookie cups take everything you love about traditional banana pudding and layer it into one perfect bite.

Baking a Nilla wafer into the bottom gives you that classic flavor right from the first bite—something most cookie cup recipes miss.

Using a cake mix keeps the cookie base soft, chewy, and incredibly consistent, so you don’t have to worry about the dough spreading or losing its shape.

And instead of relying on fresh bananas, the banana chips add flavor without extra moisture—so the filling stays creamy and the cookie cups hold up beautifully.

The result is a dessert that has all the flavor of banana pudding—but is easier to serve, share, and enjoy.

Ingredients Needed

• Yellow Cake Mix – The base of the banana pudding cookie cups. By using a cake mix, we save time on measuring out individual ingredients.
• Mini Nilla Wafer Cookies – A classic banana pudding staple that gets baked into the bottom of each cookie cup, giving you that signature flavor in every bite.
• Instant Vanilla Pudding – Be sure to get the instant kind and not the variety that needs to be cooked first.
• Sweetened Banana Chips – We’ll chop these up to add the banana flavor {and a hint of crunch} to the banana pudding filling.

See recipe card for full information on ingredients and quantities.

The Cake Mix I Used

For these cookie cups, I used a yellow cake mix. I love using this shortcut because it gives consistent, bakery-worthy results every single time—without the extra measuring. In fact, I love it so much that I have a whole collection of yellow cake mix recipes!

I prefer Betty Crocker, Duncan Hines, or Pillsbury cake mixes. Whatever you use, just ensure it’s a 13.25-ounce box.

Can I Use a Different Cake Mix?

I love using yellow cake mix for this recipe because it gives me that yellow color that says “banana pudding,” but you could use a white cake mix or vanilla cake mix if that’s what you have on hand.

Want more easy recipes like this one? Check out the rest of my cake mix cookie recipes!

How to Make Banana Pudding Cookie Cups with a Cake Mix

1. Combine a yellow cake mix {whisk the dry mix to remove any lumps} with eggs and softened butter. Mix them together with a handheld mixer {or by hand} until you have a thick dough.
2. To create the banana pudding cups, spray the mini muffin pan with nonstick spray, and then add a mini vanilla wafer into the bottom of each cup.

3. Use a small cookie scoop to scoop mounds of dough into the cavity of a mini muffin pan and on top of the mini vanilla wafer cookie.
4. Using your finger tips, press the top of each cookie mound down so that the top is flat. Bake in a 350-degree oven for 9-11 minutes or until the cookies are set.

5. Remove from the oven and immediately take an offset spatula {or knife} and run it around the edges of each cookie. Next, take a tart shaper and press down in the middle of each cookie.  This will create an indentation to hold the filling.
6. Remove the cookie cups from the pan and place them onto a cookie sheet for filling. To make the banana pudding filling, begin by combining the instant vanilla pudding mix and milk together.  You can whisk or use a handheld mixer.

7. Then, add the whipped topping and fold it in gently.
8. Now, chop the banana chips so that they can incorporate nicely throughout the pudding.

9. Add them to the pudding and combine until they are evenly incorporated.
10. Spoon a heaping teaspoon of the banana pudding into the indentation of each cookie.

11. Top your banana pudding cookie cups with additional whipped topping and a banana chip. I also went back and added a few Vanilla Wafer crumbs to the top of the pudding for some added texture.

Tips & Shortcuts

• Loosen the cookie cups as soon as they come out of the oven. If you wait until they cool for this step, they will stick to the pan.
• Use your tart shaper while the cookies are still warm. This should be done right after loosening the cups with a knife or offset spatula to get those perfect indentations.
• Be gentle with the whipped topping. We want to add this by hand, folding it in gently, so it doesn’t deflate. This will keep our banana pudding filling light and airy.
• Chop the banana chips by hand. If you try to use a food processor for this step, you risk pulverizing the chips, and they won’t have the same texture.
• Get the perfect presentation. I used a piping bag with a star tip to add the whipped topping on top of the banana pudding cookie cups. This keeps the presentation neat!

Storage Instructions

Store: You can store these cookie cups in an airtight container in the refrigerator for up to 4 days.

Freeze: I don’t recommend freezing these cups because the pudding and whipped topping won’t have the same texture when thawed.

Recipe FAQS

Do you love bananas?  Try these recipes…

• Bisquick Banana Muffins
• Banana Crumb Cake Recipe
• Chocolate Chip Banana Cream Pie Recipe
• Banana Blondies Recipe with Cream Cheese Frosting
• Banana Walnut Cake
• Banana Bundt Cake
• Brown Butter Banana Oatmeal Cookies

Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!