Ingredients
For the crust:
• 1 cup graham cracker crumbs (or gluten-free cookies)
• 3 tbsp melted butter or coconut oil
• 1 tbsp brown sugar
For the filling:
• 1 package (3.4 oz) instant banana cream pudding mix
• 1 ½ cups cold milk (dairy or plant-based)
• 1 tub (8 oz) Cool Whip or homemade whipped cream (thawed if frozen)
• 2 ripe bananas, thinly sliced
Instructions
- Make the crust: Mix graham crumbs, melted butter, and brown sugar. Press 1–2 tsp into the bottom of 6 small jars, glasses, or ramekins. Chill 10 minutes.
- Make the filling: In a bowl, whisk banana pudding mix and cold milk. Beat 2 minutes until thickened.
- Gently fold in half the Cool Whip until light and fluffy.
- Layer:
→ Spoon half the pudding mixture over crusts
→ Add a layer of banana slices
→ Top with remaining pudding - Chill at least 2 hours (or overnight) to set.
- Before serving: Top with remaining Cool Whip and extra banana slices.
✨ Perfect for parties, potlucks, or a cool dessert on hot days!
💡 Make ahead: Assemble up to one day in advance—store covered in the fridge.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins , Total Time : 2 hrs 15 mins (includes chilling) , Servings : 6 mini pies , Calories : 180 per pie , Net Carbs: 22g , Fats: 9g , Protein: 3g