1-Getting started with this mini banana cream pies recipe: First, preheat your oven to 350 degrees Fahrenheit to set the stage for a golden crust. This quick process takes about 30 minutes total, making it perfect for busy parents or students wanting a fun activity.

2-Once the oven is ready, crush the vanilla wafer cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. In a medium bowl, mix the crumbs with 1/3 cup of melted butter until it holds together like wet sand. Spray a mini cupcake pan with cooking spray and press the mixture firmly into each space to form the crust, leaving a slight dip in the center.

3-Bake the crusts for about 10 minutes until the edges turn golden brown, then let them cool completely. For the banana filling, use a mixer to combine 1 box of instant vanilla pudding with 1 cup of milk and 1 teaspoon of vanilla extract until it’s fluffy. Fold in half of the 1/2 cup frozen whipped cream to make it light, and thinly slice bananas as needed for layering.

4-Assembling Your Pies: Now for the fun part: fill two plastic baggies or frosting bags, one with the pudding mixture and one with the reserved frozen whipped cream, then snip the tips. Pipe a bit of filling into each cooled crust, add a banana slice, top with whipped cream, and finish with a reserved vanilla wafer cookie. Chill everything for a few minutes to set, and you’re done!