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.
Easiest No-Bake Cherry Cheesecake: A Dreamy 5-Step Dessert
Cheap homemade floor cleaner, your floors will be sparkling clean!
How to Grow and Maintain a Christmas Cactus for a Long Time
Seafood Bisque with Crab and Shrimp Recipe
“This Simple Drink Could Melt Away Belly Fat Faster Than You Think—Discover the Power of Ginger Water!”
No Bake Peanut Butter Eclair Cake Recipe
