No-Bake Mini Banana Cream Pies
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
For the filling:
- 1 package (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 cup heavy cream
Optional toppings:
- Sliced bananas
- Whipped cream
- Crushed graham crackers or vanilla wafers
Instructions
1. Prepare the crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of muffin tins or small dessert cups.
- Place in the fridge for 15–20 minutes to set.
2. Make the filling:
- In a large bowl, whisk together the banana cream pudding mix and cold milk for about 2 minutes until it thickens.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the pudding mixture until smooth and fluffy.
3. Assemble:
- Spoon or pipe the banana cream filling onto the chilled crusts.
- Add banana slices on top if you like.
4. Chill:
- Refrigerate for at least 2 hours (or until fully set).
5. Serve:
- Top with whipped cream and a sprinkle of crumbs before serving.
Tips
- For extra flavor, drizzle a little caramel sauce on top.
- You can use store-bought whipped topping instead of whipping cream.
- Best served cold for a creamy, refreshing dessert!