Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 medium ripe bananas, sliced
- Whipped cream, for topping (optional)
- Crushed graham crackers or wafer cookies, for garnish (optional)
Instructions
- Make the crust:
In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. - Assemble the crusts:
Press about 2 tablespoons of the crumb mixture into the bottoms of small dessert cups, jars, or muffin liners. Chill in the fridge while you prepare the filling. - Make the pudding:
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Set aside. - Whip the cream:
In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. - Combine filling:
Gently fold half of the whipped cream into the pudding to make it extra light and creamy. - Assemble the pies:
Layer banana slices over the crusts. Spoon or pipe the pudding mixture on top of the bananas. - Top it off:
Add a dollop of the remaining whipped cream on each mini pie. Sprinkle with extra crushed graham crackers or wafer cookies if desired. - Chill and serve:
Refrigerate for at least 1–2 hours to set. Serve chilled and enjoy!
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