Directions:
Make the Crust:
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Form the Crust:
Line a mini muffin pan with cupcake liners or grease the cups lightly. Spoon 1-2 tablespoons of the crumb mixture into each cup and press down firmly with the back of a spoon to create a base. Chill in the refrigerator for 10-15 minutes.
Prepare the Filling:
In a medium bowl, whisk the instant banana cream pudding mix with cold milk for about 2 minutes until thickened. For an extra creamy texture, fold in whipped cream if desired.
Assemble the Mini Pies:
Spoon or pipe the banana cream filling into the chilled graham cracker crusts. Smooth the tops with a spatula if needed.
Not Yo’ Mama’s Banana Pudding Recipe
Irresistible Tiramisu Truffles: A Decadent Italian-Inspired Treat
I’ve tried this recipe multiple times and can never get enough of the sauce
Delicious Chicken Enchilada Casserole
When some of the pelargonium transforms into a container: it flies 5 minutes per day
WITH THIS MOVE EVERYTHING SHINES AND SMELLS FRESH FOR 15 DAYS: WITH IMMEDIATE RESULTS
Homemade Vegan Cucumber Sandwiches
PHILLY CHEESESTEAK SLOPPY JOES
My sister-in-law always has beautiful, shiny, and clean floors at home: there’s no chemistry involved; she uses the cleaning trick of professional cleaning companies
