Sort ingredients
kwentling
QR Code
Listen
Pdf
In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into muffin tins to create mini crusts. Refrigerate for 1 hour to set.
Prepare the banana cream pudding by whisking the pudding mix into cold milk until it thickens. Chill the pudding in the refrigerator for 5 minutes.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the chilled pudding mixture.
Spoon the pudding mixture into the chilled graham cracker crusts.
Top each mini pie with a dollop of the remaining whipped cream, garnish with banana slices, and drizzle with honey.
Serve immediately or chill further before serving for a colder treat.