No Bake Mini Banana Cream Pie
No bake mini banana cream pies cradle creamy vanilla pudding and fresh bananas in a buttery graham cracker crust, topped with pillowy whipped cream and a vanilla wafer. Easy, nostalgic, and perfect for summer potlucks.
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1 package instant vanilla pudding mix 3.4 ounces
- 2 cups cold whole milk
- 2 ripe bananas sliced
- 1 and 1/2 cups whipped topping
- 12 vanilla wafers for garnish
Instructions
- Line a 12-cup muffin tin with paper cupcake liners. Set aside.
- In a mixing bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter and mix until the texture resembles wet sand.
- Spoon about 2 tablespoons of the mixture into each cupcake liner. Press down firmly using the back of a spoon or a small glass to create a compact crust. Refrigerate while preparing the filling.
- In a separate bowl, whisk together the instant pudding mix and cold milk for 2 minutes until it thickens.
- Place 2 to 3 banana slices on top of the chilled crust in each cupcake liner.
- Spoon pudding over the banana slices, filling nearly to the top of each liner. Smooth out the tops with a spatula.
- Top each pie with a dollop of whipped topping and garnish with a vanilla wafer.
- Refrigerate for at least 1 hour before serving to allow the pies to set fully.
Nutrition
Calories: 210kcalCarbohydrates: 26gProtein: 2gFat: 11gSodium: 180mgFiber: 1gSugar: 15g
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