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no bake mini banana cream pies

no bake mini banana cream pies
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If you’re a fan of banana cream pie but don’t want to deal with the hassle of baking, then this recipe is for you! These no-bake mini banana cream pies are a delicious and easy-to-make dessert that will satisfy your sweet tooth without all the work of traditional baking. With a creamy banana filling, a crunchy graham cracker crust, and a dollop of whipped cream on top, these mini pies are sure to be a hit at your next gathering or simply as a treat for yourself.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 1 package instant vanilla pudding mix
  • 1 1/2 cups milk
  • 2 ripe bananas, sliced
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 1 package instant vanilla pudding mix
  • 1 1/2 cups milk
  • 2 ripe bananas, sliced
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
  2. Press the mixture into the bottom and up the sides of mini pie tins or a muffin tin to form the crust.
  3. In another bowl, whisk together vanilla pudding mix and milk until thickened.
  4. Layer sliced bananas on top of the graham cracker crust in the pie tins.
  5. Pour the pudding mixture over the bananas, filling each pie tin to the top.
  6. Refrigerate the mini pies for at least 2 hours to set.
  7. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Top each mini pie with a dollop of whipped cream before serving.
  9. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
  10. Press the mixture into the bottom and up the sides of mini pie tins or a muffin tin to form the crust.
  11. In another bowl, whisk together vanilla pudding mix and milk until thickened.
  12. Layer sliced bananas on top of the graham cracker crust in the pie tins.
  13. Pour the pudding mixture over the bananas, filling each pie tin to the top.
  14. Refrigerate the mini pies for at least 2 hours to set.
  15. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  16. Top each mini pie with a dollop of whipped cream before serving.

Find it online: https://www.recipeweaver.com/no-bake-mini-banana-cream-pies/