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
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar in a bowl. Press into muffin tins and chill for at least an hour to set.
- In another bowl, whisk together the pudding mix and cold milk until thickened; refrigerate for 5 minutes.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold half of the whipped cream into the pudding mixture gently.
- Assemble by adding banana slices to each crust, topping with pudding mixture, and dolloping with remaining whipped cream.
- Garnish as desired and chill for another hour before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (50g)
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg