Directions:
Make the Crust:
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Form the Crust:
Line a mini muffin pan with cupcake liners or grease the cups lightly. Spoon 1-2 tablespoons of the crumb mixture into each cup and press down firmly with the back of a spoon to create a base. Chill in the refrigerator for 10-15 minutes.
Prepare the Filling:
In a medium bowl, whisk the instant banana cream pudding mix with cold milk for about 2 minutes until thickened. For an extra creamy texture, fold in whipped cream if desired.
Assemble the Mini Pies:
Spoon or pipe the banana cream filling into the chilled graham cracker crusts. Smooth the tops with a spatula if needed.
This girl has not cut her hair for 20 years and has got a huge hair, over 8ft long! It’s amazing how much shampoo she consumes when she washes her hair
Used to eat these by the handful growing up! Now my grandkids do!
Denise Alexander, a former cast member of “General Hospital,” pays tribute to her late co-star Jacklyn Zeman.
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