Cottage Cheese Protein Banana Pudding Cups

Banana pudding is one of those classic desserts that everyone seems to love. Today I want to show you a version that is a little different from the usual one.

These pudding cups are made with cottage cheese, and it makes a real difference. When you blend it up, it turns into a smooth and creamy base that feels rich without being heavy.

The cottage cheese also makes this recipe high protein, so you get a treat that actually keeps you full for a while.

You still get all the good parts of regular banana pudding. Soft wafers, sweet banana slices and that creamy vanilla flavor in every bite.

Let me walk you through how I put these little cups together.

Why I Love This Recipe

Silky Smooth Texture – Blending the cottage cheese creates a creamy pudding with no grainy bits.

High Protein Dessert – Cottage cheese gives each serving satisfying protein while keeping this treat rich and creamy.

Classic Banana Flavor – Ripe bananas, vanilla pudding, and vanilla wafers create a familiar flavor everyone will enjoy.

Cake-Like Wafer Layers – Chilling softens the cookies into tender, cake-like layers that blend beautifully with the pudding.

The Ingredients

• 2 cups Full Fat Cottage Cheese
• 1 cup Cold Milk
• 1 box (3.4 oz) Instant Vanilla Pudding Mix
• 1 tsp Vanilla Extract
• 2 Ripe Bananas
• 24 Vanilla Wafer Cookies
• 1 cup Whipped Cream

How to Make This Recipe

Step 1

Add the cottage cheese and cold milk to a blender and blend for 1-2 minutes, scraping down the sides once, until the mixture is completely smooth with no grainy bits.

Step 2

Add the instant vanilla pudding mix and vanilla extract to the blender and blend for another 30 seconds. Let the mixture sit for 5 minutes so it thickens into a creamy pudding.

Step 3

Slice the bananas into thin rounds. Place a layer of vanilla wafer cookies in the bottom of 4 jars or glasses, then add a layer of banana slices.

Step 4

Spoon a thick layer of the pudding over the bananas. Repeat the layers of wafers, bananas and pudding until the jars are full, ending with pudding on top.

Step 5

Cover and chill in the fridge for at least 2 hours so the wafers soften into a cake-like texture.

Step 6

Just before serving, top each cup with whipped cream, a few crushed wafers and a banana slice.

Quick Tips

Blend Until Completely Smooth

Blend the full-fat cottage cheese and cold milk for the full 1 to 2 minutes, scraping down the sides once. The mixture should look completely creamy before you add the pudding mix.

Any grainy cottage cheese bits will still be noticeable in the finished cups, so do not stop blending as soon as the ingredients are combined.

Use Very Cold Milk

Keep the milk chilled until you are ready to blend it with the cottage cheese. Cold milk helps the instant pudding mix thicken properly and gives the filling a firm, creamy texture.

After blending in the pudding mix and vanilla, let the mixture sit for 5 minutes before layering. This short rest makes it thick enough to stay between the cookies and bananas.

Choose Ripe but Firm Bananas

Use bananas with plenty of yellow color and a few brown spots, but avoid bananas that are very soft. They will have enough sweetness without turning mushy in the pudding.

Slice the bananas just before assembling the cups, and cut them into thin, even rounds. This makes the layers easier to spread and gives every serving a balanced bite.

More Favorites

• Cottage Cheese Protein Cannoli Cups
• Cottage Cheese Protein Key Lime Pie Cups
• Cottage Cheese Protein Salted Caramel Pudding
• Cottage Cheese Protein Strawberry Cheesecake Cups
• Cottage Cheese Protein Tiramisu Cups

Quick Answers

Can I use low fat cottage cheese instead of full fat?

Yes, low fat cottage cheese works well in this pudding. The finished texture may be slightly less rich, but blending it thoroughly with the milk will still create a smooth base.