Create a delicious dessert to share with a tray of mini banana pudding bites prepared with delicious pudding in a vanilla wafer cup that's topped with whipped cream and a slice of banana.
Preheat the oven to 350°F. Lightly grease a 24-cup mini muffin pan and set aside. You can use a silicone tray for easy removal but a metal pan with paper liners will also work.
Using a food processor or blender, pulse the Nilla wafers into fine crumbs.
In a medium mixing bowl, combine the Nilla wafer crumbs, melted butter, and salt and mix together with a spoon.
Take 1 ½ tablespoons full of the Nilla wafer crust mixture and put it into each of the greased muffin cups. Using your fingers, press the crust mixture into the bottoms and up the sides of the cups. You want to pack it together tightly so it doesn’t break apart.
Bake for 10 minutes, or until the crusts are lightly browned. Set aside and allow to cool completely in the pan over a wire rack before adding the filling.
To make the banana pudding filling:
In a medium mixing bowl, combine the instant banana cream pudding mix with 1 ¼ cup cold milk and whisk together until it begins to thicken. Do not use the amount stated on the package, we will be using less so that it results in a thicker pudding. This will make each bite more flavorful.
Once the pudding has reached the desired consistency, add a tablespoon of pudding into each muffin cup.
Top each of the bites with a little Cool Whip or whipped cream, banana slice, and Nilla wafer crumbs. Enjoy!
Notes
Use ripe bananas for the most flavor. Refrigerate before slicing so it’s firm.If making in advance, do not add toppings top until ready to serve. The longer the sliced bananas sit out, they will begin to brown. The vanilla wafers will also begin to soften. Keep refrigerated separately and add the toppings right before serving.Refrigerate leftovers in an airtight container for up to 3 days.