No-Bake Mini Banana Cream Pie

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Ingredients

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 package (3.4 oz) instant banana pudding mix
  • 1 ½ cups cold milk
  • 1 cup whipped cream or whipped topping (plus extra for garnish)
  • 2–3 ripe bananas, sliced
  • Optional: extra graham cracker crumbs or crushed vanilla wafers for topping

Instructions

  1. Make the crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
  2. Assemble crusts: Spoon the mixture into mini tart pans or a muffin tin lined with cupcake liners. Press firmly into the bottom and slightly up the sides. Place in the fridge for at least 20 minutes to set.
  3. Prepare the filling: In a medium bowl, whisk together the banana pudding mix and cold milk for 2–3 minutes until it thickens. Gently fold in the whipped cream or topping until smooth.
  4. Fill the crusts: Spoon the banana pudding mixture into each prepared crust.
  5. Top and garnish: Arrange fresh banana slices on top and add a dollop of whipped cream. Sprinkle extra graham cracker crumbs if desired.
  6. Chill & serve: Refrigerate for at least 1 hour before serving for best texture. Enjoy!

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