Banana Pudding Tacos
Banana Pudding Tacos are a fun twist on the classic Southern dessert — creamy banana pudding and crushed vanilla wafers tucked inside sweet, cinnamon-sugar taco shells. They’re playful, easy to make, and perfect for family nights or parties.
Ingredients
For the Taco Shells
- 8 –10 small flour tortillas street taco size works best
- 3 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Banana Pudding Filling
- 1 box 3.4 oz instant vanilla pudding mix
- 1½ cups cold milk whole or 2%
- 1 cup heavy cream whipped to soft peaks (or 1 cup Cool Whip)
- 2 medium ripe bananas sliced
- ½ cup crushed vanilla wafers
For Topping
- Whipped cream
- Banana slices
- Whole mini vanilla wafers
- Caramel drizzle optional
Instructions
- Preheat oven to 375°F (190°C). Brush tortillas with melted butter on both sides, then sprinkle with a mix of sugar and cinnamon.
- Drape them over oven rack bars to form taco shapes, placing a baking sheet underneath. Bake 5–7 minutes until golden and crisp, then let cool. (For extra crunch, fry them instead.)
- Whisk pudding mix and cold milk until thick. Gently fold in whipped cream or Cool Whip, then stir in crushed vanilla wafers.
- Fill each cooled shell with banana pudding, layer with banana slices, and top with whipped cream, wafers, and a drizzle of caramel.