Banana Split Pudding Cups (Print Version)

# Ingredients:

→ Pudding Base

01 - 43g banana instant pudding (1/2 package)
02 - 43g instant chocolate pudding (1/2 package)
03 - 480ml cold milk, divided
04 - 225g whipped topping, divided

→ Fruit Layers

05 - 240g strawberries, diced
06 - 1 large banana, thinly sliced (or 2 small bananas)
07 - 240g crushed pineapple, well drained

→ Optional Toppings

08 - Maraschino cherries
09 - Crushed peanuts
10 - Sprinkles

# Instructions:

01 - In a large mixing bowl, whisk together banana pudding mix and 240ml cold milk until well combined and no lumps remain.
02 - In a separate bowl, repeat the process with chocolate pudding mix and remaining 240ml milk.
03 - Chill both pudding mixtures in the refrigerator for 5 minutes to thicken.
04 - Reserve 240ml of whipped topping for garnish. Fold half of the remaining whipped topping into the banana pudding until just combined.
05 - Fold the other half of remaining whipped topping into the chocolate pudding mixture.
06 - Divide the banana pudding evenly between 8 serving cups.
07 - Distribute the diced strawberries evenly on top of the banana pudding layer in each cup.
08 - Spoon the chocolate pudding evenly over the strawberry layer in each cup.
09 - Arrange sliced bananas on top of the chocolate pudding, then add a spoonful of well-drained crushed pineapple to each cup.
10 - Top each pudding cup with a generous dollop of the reserved whipped topping.
11 - Refrigerate pudding cups until ready to serve.
12 - Just before serving, garnish each cup with crushed peanuts, sprinkles, and a maraschino cherry.

# Notes:

01 - For best results, assemble these pudding cups at least 2 hours before serving to allow flavors to meld together.
02 - Ensure pineapple is very well drained to prevent watery desserts.

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