Description
Delightful no-bake mini banana cream pies and cranberry ricotta cookies promise a sweet symphony of flavors that dance across your palate. Creamy, fruity, and irresistibly charming, these desserts invite you to savor each delectable bite with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 2 ripe bananas, sliced
- 1 package (3.4 ounces) instant banana cream pudding mix
- 1 1/2 cups graham cracker crumbs
- 2 cups cold milk
- 1 cup heavy cream
Sweeteners and Binding Agents:
- 1/2 cup melted butter
- 1/4 cup sugar
- 2 tablespoons powdered sugar
Finishing and Flavoring:
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Honey, for drizzling
Instructions
- Craft a crumbly base by thoroughly blending graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand.
- Carefully mold the mixture into individual muffin tin cavities, pressing firmly to create uniform mini pie shells that extend up the sides. Chill for 60 minutes to ensure a sturdy foundation.
- Prepare banana cream pudding by whisking the instant mix with cold milk until the texture transforms into a smooth, thick consistency. Allow to rest in the refrigerator for 5 minutes to further set.
- Simultaneously whip heavy cream with powdered sugar and vanilla extract, beating until the mixture forms elegant, sturdy peaks that hold their shape.
- Gently incorporate half of the whipped cream into the banana pudding, folding delicately to maintain the airy texture and prevent deflation.
- Distribute the banana cream filling evenly among the chilled pie crusts, using a spoon to create smooth, level surfaces.
- Crown each miniature pie with a generous swirl of remaining whipped cream, creating an elegant peaked topping.
- Complete the dessert by artfully arranging fresh banana slices and drizzling a golden stream of honey across the surface for a final touch of sweetness.
Notes
- Chill the muffin tin before pressing the crust to help it set faster and maintain a crisp shape.
- Use very cold milk when mixing the pudding to achieve a smoother, more stable texture.
- Fold whipped cream gently to preserve its airy volume and prevent deflating the mixture.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs for a crunchy base.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts, Snacks
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg