Ingredients
Scale
1½ cups Graham Cracker Crumbs
¼ cup Granulated Sugar
½ cup Unsalted Butter
2 (3.4 oz) boxes Instant Vanilla Pudding Mix
3 cups Cold Milk
1 teaspoon Vanilla Extract
3–4 medium Ripe Bananas
1 (8 oz) container Whipped Topping
Instructions
- Prepare your pan by lightly spraying a 24-cup mini muffin tin with non-stick cooking spray
- In a food processor, pulse graham crackers into fine crumbs. Combine crumbs with sugar and melted butter, mixing well
- Press a tablespoon of the mixture into each muffin cup to create crusts and refrigerate for 15-20 minutes
- Whisk together cold milk, pudding mixes, and vanilla extract in a bowl until thickened. Let it set for 5 minutes
- Slice the bananas and layer 2-3 slices in each crust before filling with pudding
- Chill the filled pies for at least 2-4 hours until set
- Top with whipped topping and serve immediately
Notes
Use ripe but firm bananas to ensure the best texture.
Add final toppings just before serving to maintain freshness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 mini pie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg