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.
Advertisement:
Thanks for your SHARES!
Old-Fashioned Chicken and Dumplings
Savoring Simplicity: Poor Man Husband Casserole Recipe
Hot Fudge Sundae Brownie Cheesecake: A Decadent Delight!
This is the foolproof trick to remove scratches from the floor.
7 Hydroponic Plants That Thrive Without Soil & Bloom Beautifully in Water
I might blush when I say this, but I’m obsessed with this dish
Ground Beef Casserole
WHY I NEVER MISS A BUNCH OF LAUREL IN MY HOUSE AND WHAT I ALWAYS USE IT FOR
Creamy Cheesy Baked Gnocchi
