Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 2 ripe bananas, sliced
- 1 cup whipped cream (or whipped topping)
- Optional: chocolate shavings or caramel drizzle for garnish
Instructions
- Prepare the Graham Cracker Crust: Combine graham cracker crumbs and melted butter, then press into mini pie dishes.
- Chill the Crusts: Refrigerate for 15 minutes to set.
- Make the Vanilla Pudding Layer: Whisk pudding mix with cold milk until thickened, then spoon into crusts.
- Add Banana Slices and Whipped Cream: Top with banana slices, whipped cream, and optional garnishes.
Notes
- Use ripe but firm bananas to prevent sogginess.
- For a richer crust, add a tablespoon of sugar to the graham cracker mixture.
- Store in the fridge for up to 24 hours.
- Dairy-free option: Use coconut milk and vegan butter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 mini pie
- Calories: 220 Kcal
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg