Muffin Tin Banana Cream Pies
Delightful individual banana cream pies with a Golden Oreo crust, creamy banana pudding, and topped with whipped cream and mini Nilla wafers. Easy no-bake mini desserts perfect for parties.
Equipment
- 1 standard 12-cup muffin tin
- 12 thick cupcake liners use sturdy liners to prevent seepage
- 1 mixing bowl
- 1 whisk
- 1 spoon or ice cream scoop
Ingredients
- 1 box banana cream pie pudding mix 3.4 oz
- 2 cups cold milk or 1¾ cups for thicker pudding
- 12 Golden Oreo cookies
- 1 banana sliced into ¼-inch rounds
- Whipped cream for topping
- 12 mini Nilla wafers for topping
- 12 thick cupcake liners
Instructions
- Line a 12-cup muffin tin with thick cupcake liners to hold the pies securely.
- Place one Golden Oreo cookie at the bottom of each lined muffin cup to form the crust.
- Slice the banana into ¼-inch rounds and place one slice on top of each Oreo in the cups.
- Prepare the banana cream pudding by whisking the pudding mix with cold milk according to package instructions; use 2 cups milk for regular consistency or 1¾ cups for thicker pudding.
- Scoop the pudding on top of the banana slices in each cupcake liner, filling them to the top.
- Refrigerate the entire muffin tin for at least 2 hours to let the pudding firm up completely.
- Just before serving, top each mini pie with a dollop of whipped cream and gently press a mini Nilla wafer into the cream.
- Serve chilled directly from the refrigerator.
Notes
- Use thick cupcake liners to prevent pudding leakage.
- Chill for at least 2 hours, overnight is best.
- Add whipped cream just before serving to avoid watery topping.
- Store refrigerated and consume within 2 days for optimal freshness.
- These mini pies are perfect for portion control and parties.