These Mini Banana Cream Pie Desserts aka Dessert Shooters… are perfect for parties and get-togethers.. it’s so easy to make a variety… something for everyone!
TIPS
I make these in clear plastic 5 oz. glasses.. they are available at most party stores and online.
If your making these for a smaller group.. you can easily cut back the recipe by cutting it in half…
You can use thawed Cool Whip in place of the Chantilly Cream… but the Chantilly Cream is easy to make and gives this a wonderfully smooth flavor.
Garnish with the sliced banana just before serving since sliced bananas will brown when exposed to air.
This recipe will make 12-14 mini desserts.. or about 6-8 “normal” size servings.
Don’t wait to have a party…. make it for the family… I’m sure they won’t mind taste testing!
Recipe: Mini Banana Cream Pie Desserts
All you need:
2 cups graham cracker crumbs
6 tablespoons butter, melted
2 tablespoons sugar
2 pkg. (4 serving size) banana instant pudding
4 cups of milk
2 large bananas, sliced
For the Chantilly Cream:
2 cups heavy cream
4 tablespoons sugar
2 teaspoons vanilla
All you have to do:
In a medium bowl, combine the graham cracker crumbs, butter and sugar. Set aside.
In a large mixing bowl, beat the instant pudding and milk according to package instructions (about 2 minutes).
In another large mixing bowl, beat the heavy cream, sugar and vanilla to soft peaks.
Fold 1 cup of the Chantilly cream into the banana pudding until it’s completely incorporated into the pudding. Reserve the rest of the Chantilly Cream for the top of the dessert.
Put about 1 ½ tablespoons of the graham cracker crumbs into the bottom of the glasses. Using the back of a spoon, press the graham cracker mixture down into the bottom of the glass.
Place 2-3 slices (depending on the size of the slices) of banana on top of the graham cracker mixture.
Spoon the pudding mixture on top of the banana slices.
Put a generous dollop of the reserved Chantilly Cream on top.
Garnish with a banana slice just before serving.
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