Description
If you’re craving a sweet, creamy, and utterly satisfying dessert, these Mini Banana Cream Pies will check all the boxes.
Ingredients
Scale
- 12 Nilla Wafers (or similar vanilla cookies)
- 1 box (3.4 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 medium ripe banana, sliced
- 12 muffin liners
- Optional toppings: crushed Nilla Wafers, extra whipped topping, banana slices
Instructions
- Line the muffin tin: Place muffin liners in each of the 12 cups.
- Add the crust: Place one vanilla wafer at the bottom of each liner. This forms your base.
- Prepare the pudding: In a mixing bowl, whisk together the banana pudding mix and cold milk for 2 minutes until thickened.
- Fold in whipped topping: Gently fold in 2/3 of the whipped topping until fully combined and fluffy.
- Assemble the pies: Add a slice of banana over each Nilla wafer. Spoon or pipe the pudding mixture over the banana until each cup is full.
- Chill: Cover the tray with plastic wrap and refrigerate for at least 1–2 hours, until set.
- Top and serve: Just before serving, add a dollop of the remaining whipped topping, a banana slice, and sprinkle with crushed cookies for garnish.
Notes
- Use instant pudding mix only. Cook-and-serve pudding doesn’t set the same in this recipe.
- Let it chill long enough. The longer the pies chill, the better they hold their shape.
- Add bananas right before serving if you’re prepping far in advance to avoid browning.
- Use a piping bag to neatly fill the muffin cups for a clean, bakery-style look.
- Prep Time: 10
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 mini pies
- Calories: 220
- Sugar: 2g
- Fat: 5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
Keywords: Easy No-Bake Mini Banana Cream Pies