Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of 12 mini tart pans or muffin tins to form crusts. Place them in the refrigerator to set while you prepare the filling.
Make the Pudding Filling:
In another bowl, whisk together the vanilla pudding mix and milk until smooth and thickened, about 2 minutes. Stir in the vanilla extract.
Add Whipped Topping:
Gently fold in 2 cups of whipped topping into the pudding mixture until fully combined and creamy.
Assemble the Pies:
Remove the crusts from the refrigerator. Layer the bottom of each crust with sliced bananas, then fill each with the pudding mixture, smoothing the tops with a spatula.
Chill:
Refrigerate the mini banana cream pies for at least 2 hours to allow the filling to set.
Serve:
Before serving, top each mini pie with additional whipped topping and garnish with sliced bananas and crushed graham crackers or chocolate shavings if desired.
Serve:
Enjoy these delightful No-Bake Mini Banana Cream Pies as a refreshing dessert!
Prep Time: 15 minutes | Chill Time: 2 hours | Servings: 12 mini pies
Savor the creamy, banana-filled goodness of these easy-to-make treats!
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