Instructions
Prepare the Filling
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Set aside to chill.
Make the Whipped Cream
In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Reserve half for topping and fold the other half into the pudding mixture to create a light, creamy filling.
Assemble the Mini Pies
Place a few banana slices into the bottom of each mini graham cracker crust.
Spoon or pipe the banana cream filling over the banana slices, smoothing the tops.
Top and Garnish
Pipe or spoon the reserved whipped cream over each pie.
Garnish with a fresh banana slice and optional toppings like crushed graham crackers or a drizzle of caramel.
Chill and Serve
Refrigerate the mini pies for at least 1 hour before serving to allow them to set. Serve chilled for best results.
Tips for Success
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