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.
Homemade Moon Pie
Hands down, one of my all time favorite dishes!
TACO STUFFED SHELLS: A Fusion of Comfort and Spice
These disappeared so fast when I put them on the dining table!
Fluffy Egg Cups: Your Go-To Breakfast Delight!
HOMEMADE CROCKPOT CHICKEN AND DUMPLINGS RECIPE
LEMONY LEMON BROWNIES
Vegan New York Cheesecake
“Graduation Horror: Dad Storms Stage and Attacks Black Superintendent, Ruining High School Senior’s Big Day!”