Description

These no-bake mini banana cream pies are the perfect bite-sized dessert. With a graham cracker crust, banana pudding filling, fresh banana slices, and fluffy whipped cream, they’re easy to make, refreshing, and full of flavor.

Ingredients

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 tbsp powdered sugar

1 tsp vanilla extract

2 ripe bananas, sliced

Whipped cream (for topping)

Honey (for drizzling)

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Instructions

1. In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into muffin tins to create mini crusts. Refrigerate for 1 hour to set.

2. Prepare the banana cream pudding by whisking the pudding mix into cold milk until it thickens. Chill the pudding in the refrigerator for 5 minutes.

3. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the chilled pudding mixture.

4. Spoon the pudding mixture into the chilled graham cracker crusts.

5. Top each mini pie with a dollop of the remaining whipped cream, garnish with banana slices, and drizzle with honey.

6. Serve immediately or chill further before serving for a colder treat.

Notes

Chill the crusts in the fridge to ensure they set properly before adding the pudding.

Drizzle honey right before serving for added sweetness and shine.

Prep Time: 20 minutes
Cook Time: ~
Category: Sweet Treats
Method: No-Bake
Cuisine: American