Description
These Muffin Tin Banana Pies are a delightful no-bake dessert featuring creamy banana pudding layered over golden sandwich cookies with fresh banana slices. Each individual pie is conveniently portioned in cupcake liners, topped with whipped cream and mini vanilla wafers for a charming finish. Perfect for parties or a sweet treat any time.
Ingredients
Scale
Pudding
- 1 package instant banana cream pudding mix
- 1.75 cups whole milk
Base and Toppings
- 12 golden sandwich cookies
- 1 medium ripe banana, sliced
- Whipped cream, for topping
- 12 mini vanilla wafers
- Heavy-duty cupcake liners
Instructions
- Setup: Line a muffin tin with heavy-duty cupcake liners to make sturdy individual cups. Place one golden sandwich cookie at the bottom of each liner to form the base of your banana pies.
- Pudding Prep: In a mixing bowl, whisk together the instant banana cream pudding mix and the 1.75 cups of whole milk until the mixture thickens. Allow to set for 2 minutes to reach the perfect creamy consistency.
- Assembly: Place a banana slice over each cookie in the muffin tin. Spoon the prepared banana pudding evenly over each banana slice, filling the liners. Refrigerate the assembled pies for at least 2 hours to let the pudding fully set.
- Finishing: Just before serving, top each individual banana pie with a generous dollop of whipped cream and garnish with a mini vanilla wafer to add a delightful crunch and decorative touch.
Notes
- Use heavy-duty cupcake liners to prevent leaks when adding pudding.
- For best flavor, choose ripe bananas with some spots for natural sweetness.
- These pies are best served chilled and consumed within 24 hours for freshness.
- You can substitute whole milk with 2% milk, but whole milk yields a creamier texture.
- Make sure to refrigerate the pies for at least 2 hours or overnight for best results.
