No Bake Banana Cream (Print Version)

Mini banana cream pies made with graham crust, vanilla pudding, and fresh banana slices, chilled and ready quickly.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 6 tablespoons melted unsalted butter
03 - 2 tablespoons granulated sugar

→ Filling

04 - 1 package (3.4 oz) instant vanilla pudding mix
05 - 2 cups cold whole milk
06 - 1 cup whipped cream

→ Topping

07 - 2 ripe bananas, sliced
08 - Caramel sauce, for optional drizzling

# Steps to Follow:

01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl until mixture resembles wet sand and holds when pressed.
02 - Press crust mixture firmly into mini muffin tins, covering bottoms and slightly up the sides, then refrigerate to chill.
03 - Whisk instant pudding mix with cold milk for approximately 2 minutes until thickened, then chill for 5 minutes.
04 - Gently fold whipped cream into the set pudding until smooth and airy.
05 - Spoon pudding mixture into chilled crusts nearly to the top and smooth the surface.
06 - Arrange banana slices atop each mini pie and optionally drizzle with caramel sauce.
07 - Refrigerate assembled pies for at least 2 hours until fully set and ready to serve.

# Additional Notes:

01 - Use ripe bananas for maximum sweetness; brushing slices with lemon juice prevents browning.
02 - Store refrigerated in airtight container up to 3 days; briefly freeze to firm softened crusts.

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