No-Bake Mini Banana Cream Pies

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup sugar
• 1 package (3.4 oz) instant banana cream pudding mix
• 2 cups cold milk
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas, sliced
• Whipped cream, for topping
• Honey, for drizzling

Instructions:

1. Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
2. Shape the Crust: Press the mixture into the bottom and sides of a muffin tin to form mini pie shells. Chill in the refrigerator for at least 1 hour.
3. Make the Filling: In a mixing bowl, whisk the banana cream pudding mix with cold milk until it thickens. Let it set in the fridge for 5 minutes.
4. Whip the Cream: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Combine: Gently fold half of the whipped cream into the banana pudding to make it light and creamy.
6. Assemble the Pies: Spoon the banana pudding mixture into the chilled crusts.
7. Decorate: Top each mini pie with a dollop of the remaining whipped cream, banana slices, and a drizzle of honey.
8. Serve & Enjoy: Keep refrigerated until ready to serve.

Prep Time: 20 minutes | Total Time: 20 minutes + chilling time
Calories: 290 kcal per serving | Servings: 12 mini pies