Mini Banana Cream Pies (No-Bake)

Ingredients

• 12 Mini graham cracker pie crusts (Store-bought)
• 3.4 oz Instant banana pudding mix
• 1.5 cups Cold milk
• 1 cup Whipped topping (For the banana cream filling)
• 2 Bananas (Medium, sliced; some slices are used in the crusts and the remainder may be used for garnish)
• 1 cup Whipped topping (For topping the pies)
• Crushed vanilla wafers (Optional garnish; extra banana slices may be used instead)
• Lemon juice (Optional; brush over banana slices to help prevent browning)

Steps

1. 1

   Whisk the instant banana pudding mix with the cold milk for 2 minutes, until the mixture thickens.

2. 2

   Fold the whipped topping for the filling into the thickened pudding mixture until smooth.

3. 3

   Place a few banana slices in the bottom of each of the 12 mini graham cracker pie crusts. If desired, brush the banana slices with lemon juice to help prevent browning.

4. 4

   Spoon or pipe the banana cream filling over the banana slices in each crust, distributing it evenly among the pies.

5. 5

   Top each pie with a dollop of whipped topping.

6. 6

   Garnish the pies with crushed vanilla wafers or extra banana slices.

7. 7

   Refrigerate the mini pies for at least 1 hour before serving.

Notes

The pies can be made up to 1 day in advance. Add banana garnish just before serving for the best appearance. Chocolate cookie crusts can be used instead of graham cracker crusts as a variation.

Nutrition per serving

• dessert
• no-bake
• mini pies
• banana
• make-ahead
• vegetarian
• chilled
• American