Description
These elegant Mini Banana Pudding Bites take the nostalgic, comforting flavors of classic Southern-style banana pudding and transform them into sophisticated, handheld tartlets. Featuring a buttery, crispy Nilla wafer crust, a rich banana cream filling, and a dollop of whipped cream, these bite-sized treats are perfect for parties and gatherings. They offer a delightful contrast in texture and taste, ensuring that everyone can enjoy a mess-free, delicious portion of a timeless favorite.
Ingredients
2 cups Mini Nilla wafer crumbs
8 tablespoons unsalted butter, melted
1/8 teaspoon salt
1 box (3.4-ounce) instant banana cream pudding mix
1 1/4 cups cold whole milk
1 cup whipped cream or Cool Whip
24 fresh banana slices
Instructions
Preheat your oven to 350°F.
Combine the wafer crumbs, melted butter, and salt in a bowl until well mixed.
Press the mixture firmly into the bottoms of a mini muffin tin to form crusts.
Bake the crusts for 10 minutes until golden, then let them cool completely.
Whisk the instant banana pudding mix with the cold milk until thickened.
Pipe or spoon the banana pudding into each cooled crust.
Top each bite with a dollop of whipped cream.
Garnish with a fresh banana slice just before serving to ensure freshness.
Notes
To keep crusts crunchy, assemble the pudding and toppings as close to serving time as possible. You can prepare the baked cookie bases up to 2 days in advance if stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 bite
- Calories: 95
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 10mg