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In a bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened. Set aside.
In another bowl, mix the graham cracker crumbs with the melted butter, stirring until the mixture resembles wet sand.
Press the crumb mixture evenly into mini pie tins or muffin tray compartments, creating firm crust bases.
Spoon a small layer of pudding into each crust, then layer banana slices over the pudding.
Top the banana layer with more pudding, filling each tin and smoothing the top.
Chill pies in the fridge for at least an hour to set.
Garnish with whipped cream before serving, if desired. Enjoy!