Ingredients
1 c. whole milk
1 package instant vanilla pudding mix
1 (14 oz.) can sweetened condensed milk
3 c. heavy cream
1 tsp. pure vanilla extract
2 tsp. sugar
1 (12 oz.) box vanilla wafer cookies
3 bananas, sliced into coins
pink gel icing
Preparation
Step 1Make the pudding: In a large mixing bowl, whisk together milk, vanilla pudding mix, and sweetened condensed milk, breaking up any large lumps. Refrigerate until set, at least 5 minutes.Step 2In another large bowl, beat heavy cream and vanilla until stiff peaks form, 2 to 3 minutes. Divide mixture in half, folding one half into the pudding. Step 3Add sugar to the other half of the heavy cream, whipping it to create whipped cream.Step 4Cover the bottom of 6 small mason jars with a layer of vanilla wafers, then a layer of banana slices. Top with pudding mixture, filling each cup about 1/3 of the way up. Cover with another layer of cookies, then a layer of banana slices, then a layer of pudding. Add a layer of whipped cream, then repeat until you’ve reached the top of each mason jar. Top with crumbled vanilla wafers. Refrigerate at least 3 hours, or up to overnight. Add remaining whipped cream into a plastic resealable bag, refrigerating until you’re ready to serve the pudding cups.Step 5Make the bunny butts: Top each pudding cup with a whole vanilla wafer. Snip the corner off the plastic baggie of whipped cream, and use that to form a circle on the top of the wafer for a bunny tail, and two oval shapes for the feet. Using pink gel icing, add a large circle and three small dots of icing to each whipped cream “foot,” forming the pads of the bunny paws. Serve.
