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
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into a muffin tin to form mini crusts and chill for at least 1 hour.
- Whisk banana pudding mix with cold milk in a large bowl 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 gently.
- Add banana slices to the chilled crusts and top with the pudding mixture.
- Finish with remaining whipped cream on top and garnish with additional banana slices.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg