Description
Bite-sized bliss! Graham crust, fresh bananas & silky banana-vanilla cream, crowned with whipped topping—easy, nostalgic, and so cute!
Ingredients
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1½ cups graham cracker crumbs (about 10–12 crackers)
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3 tablespoons granulated sugar
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6 tablespoons unsalted butter, melted
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Pinch of salt
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1 package (3.4 oz) instant vanilla pudding mix
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1½ cups whole milk
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1 teaspoon vanilla extract
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2 ripe bananas, sliced
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1 cup heavy cream
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2 tablespoons powdered sugar
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Additional banana slices
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Whipped cream
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Shaved chocolate, crushed nuts, or cinnamon
Instructions
1. Make the Crust
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In a medium bowl, mix graham cracker crumbs, sugar, and salt.
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Stir in melted butter until the mixture resembles wet sand.
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Press about one tablespoon of the mixture into each mini muffin tin or tart pan.
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Chill in the refrigerator for 15 minutes.
2. Prepare the Banana Filling
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In a bowl, whisk instant pudding mix with milk until thickened (about 2 minutes).
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Stir in vanilla extract and set aside.
3. Make Whipped Cream
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In a separate bowl, beat heavy cream with powdered sugar until stiff peaks form.
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Gently fold whipped cream into the pudding mixture to create a light banana cream.
4. Assemble the Mini Pies
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Place banana slices at the bottom of each crust.
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Spoon the banana cream filling over the banana layer and smooth the tops.
5. Chill the Pies
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Cover and refrigerate for at least 2 hours or until set.
6. Garnish and Serve
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Before serving, top with whipped cream, banana slices, or other garnishes like chocolate or nuts.
Notes
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This no-bake dessert is ideal for summer, entertaining, or anytime you need a make-ahead treat.
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For best results, serve chilled and enjoy within a couple of days for peak freshness.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American