1 1/3 cup milk
1 package instant vanilla pudding mix
1 can condensed milk
3 cups cream
1 tsp. vanilla extract
2 tsp. sugar
1 box vanilla wafer cookies
3 bananas, sliced into coins
pink gel icing
Make the pudding: In a large mixing bowl, combine milk, vanilla pudding mix and condensed milk.
Whisk thoroughly, breaking up any large lumps, then refrigerate until set, at least 5 minutes.
In another large bowl, combine cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes.
Divide mixture in half, folding one half into the pudding.
Add sugar to the other half of the cream, whipping it to create whipped cream.
Cover 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.
Make the bunny butts: Top each pudding cup with a whole vanilla wafer.
Pipe whipped cream 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.