Directions:
Make the Crust:
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Form the Crust:
Line a mini muffin pan with cupcake liners or grease the cups lightly. Spoon 1-2 tablespoons of the crumb mixture into each cup and press down firmly with the back of a spoon to create a base. Chill in the refrigerator for 10-15 minutes.
Prepare the Filling:
In a medium bowl, whisk the instant banana cream pudding mix with cold milk for about 2 minutes until thickened. For an extra creamy texture, fold in whipped cream if desired.
Assemble the Mini Pies:
Spoon or pipe the banana cream filling into the chilled graham cracker crusts. Smooth the tops with a spatula if needed.
Why Do Oven Doors Shatter and How to Prevent It?
ROASTED VEGETABLES
Don’t throw away the cardboard toilet paper roll, you can’t imagine what you can do with it
You don’t know it, but the washing machine is one of the appliances that adds to our bill: I’ll reveal the trick that will change your life
Buñuelos de manzana caseros.
CHOCOLATE DELIGHT
