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.