Ingredients
Scale
- 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 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well and press firmly into a muffin tin to create mini crusts. Chill for at least 1 hour.
- Whisk the banana pudding mix with cold milk in a large bowl until thickened; refrigerate for 5 minutes.
- In another bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold half of the whipped cream into the pudding mixture for a mousse-like texture.
- Add banana slices to the chilled crusts and spoon the pudding mixture on top. Top with remaining whipped cream.
- Garnish with extra banana slices and drizzle with honey if desired. Chill for at least an hour before serving.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (75g)
- Calories: 220
- Sugar: 12g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg