Description
These mini banana cream pies are the perfect bite-sized dessert! With a buttery graham cracker crust, creamy banana pudding, and fresh whipped cream, they’re easy to make, no baking required, and guaranteed to be a crowd-pleaser.
Ingredients
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Crust:
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1½ cups graham cracker crumbs
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½ cup melted butter
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¼ cup sugar
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Filling:
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1 package (3.4 oz) instant banana cream pudding mix
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2 cups cold milk
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1 cup heavy cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
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2 ripe bananas, sliced
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Toppings:
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Whipped cream
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Honey drizzle
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Banana slices
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Optional: berries, cinnamon, chocolate shavings
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Instructions
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Mix graham cracker crumbs, melted butter, and sugar in a bowl.
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Press the mixture into muffin tins and chill for 1 hour.
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Whisk banana pudding mix with cold milk until thickened; chill for 5 minutes.
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Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
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Fold half of the whipped cream into the pudding.
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Add banana slices to crusts, then spoon in the filling.
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Top with remaining whipped cream and garnish as desired.
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Chill for 1 hour before serving.
Notes
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Use silicone muffin tins or liners for easier removal.
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Wait to add banana slices and whipped cream until just before serving if making ahead.
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Can be frozen without toppings for up to 2 months.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American