Instructions:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.
In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fold half of the whipped cream into the banana pudding mixture.
Spoon the banana pudding into the chilled pie crusts.
Top each mini pie with a dollop of the remaining whipped cream.
Garnish with banana slices and a drizzle of honey
How To Make Cheeseburger Egg Rolls
Potato Harvest Mastery: Easy Steps for Abundant Homegrown Tubers
The Essential Duo: Salt and Water for Maintaining Good Health
Recette de cheesecake au coton japonais
Beyoncé Says Farewell to the U.S., Disheartened by Reception of Her New Country Album
My nana swears by this 1 trick to not get wrinkles and have spotless skin. Here’s how it works
Cinnamon-Sugar Pizza with Crescent Rolls
Beef Liver and Onions
Guidelines for Keeping Your Clothes Clean
