Muffin Tin Banana Cream Pies (Print Version)
# Ingredients:
→ For the Pies
01 -
1 box banana cream pie pudding mix (3.4 oz)
02 -
2 cups cold milk (or 1¾ cups for thicker pudding)
03 -
12 Golden Oreos
04 -
1 banana, sliced into ¼-inch rounds
→ For Topping
05 -
Whipped cream
06 -
12 mini Nilla wafers
→ For Assembly
07 -
12 thick cupcake liners
# Instructions:
01 -
Line a standard 12-cup muffin tin with thick cupcake liners. Thin liners won't hold up well for this, so use sturdy ones.
02 -
Place one Golden Oreo in the bottom of each lined muffin cup. This is your crust.
03 -
Slice the banana into rounds about a quarter inch thick. Place one slice on top of each Oreo.
04 -
Make the banana cream pudding according to the package directions, whisking it with the cold milk. Use 2 cups of milk for regular consistency, or 1¾ cups if you want it a bit thicker.
05 -
Scoop the pudding into each cupcake liner on top of the banana and Oreo. Fill them all the way to the top - don't be shy.
06 -
Put the whole muffin tin in the fridge for at least 2 hours to let the pudding firm up completely.
07 -
Right before serving, top each mini pie with a dollop of whipped cream and press a mini Nilla wafer into the cream. Serve cold straight from the fridge.
# Notes:
01 -
These are adorable individual servings - perfect for parties or portion control.
02 -
Use thick, sturdy cupcake liners or the pudding might seep through thin ones.
03 -
Using less milk makes the pudding thicker so it holds its shape better in the cups.
04 -
Don't add the whipped cream until right before serving or it might get watery.
05 -
These need to chill for at least 2 hours, but overnight works great too.
06 -
You can make these a day ahead - just add the whipped cream and wafer when ready to serve.
07 -
Keep them refrigerated and eat within 2 days for best quality.