No-Bake Mini Banana Cream (Printable Version)
Creamy mini banana desserts with graham cracker crust and whipped topping, chilled and ready in minutes.
# Everything You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup melted unsalted butter
03 -
1/4 cup granulated sugar
→ Filling
04 -
1 package (3.4 oz) instant banana cream pudding mix
05 -
2 cups cold whole milk
→ Whipped Topping
06 -
1 cup heavy cream
07 -
2 tablespoons powdered sugar
08 -
1 teaspoon vanilla extract
→ Garnish
09 -
2 ripe bananas, sliced
10 -
Honey, for drizzling
11 -
Whipped cream, for topping
# Steps to Cook:
01 -
Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until evenly mixed. Press the mixture firmly into the bottom and sides of a muffin tin to form individual crusts. Refrigerate for at least 60 minutes to set.
02 -
Whisk the instant banana cream pudding mix with cold whole milk in a large bowl until thickened. Refrigerate for 5 minutes to further set the pudding.
03 -
In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
04 -
Gently fold half of the whipped cream into the banana pudding mixture until smooth and incorporated.
05 -
Spoon the banana pudding filling into the chilled crusts. Top each with a dollop of the remaining whipped cream.
06 -
Decorate each mini pie with banana slices and drizzle with honey before serving.
# Extra Suggestions:
01 -
Press the crust mixture firmly to prevent crumbling when removing pies from the tin.
02 -
Chill pudding mixture thoroughly to maintain a firm texture during assembly.