Ingredients
Scale
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
Instructions
- For the crust, mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into a muffin tin and chill for 1 hour.
- Whisk the banana pudding mix and cold milk together until thickened; refrigerate for 5 minutes.
- In another bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold half of the whipped cream into the pudding mixture.
- Layer banana slices in each crust and spoon the pudding on top.
- Top with remaining whipped cream and garnish as desired.
- Chill for at least an hour before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 182
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added flavor, consider mixing in peanut butter or chocolate to the pudding. These mini pies can be prepared a day ahead; just store them in the fridge until ready to serve.
