Mini Banana Cream Pies - No cook

Ingredients for Banana Cream Pies: 

 

Cream cheese - 8 oz (softened) 

 

Granulated sugar - 3 tbsp.

 

Milk - 1/2 cup and 1 tbsp. 

 

Vanilla pudding - 4-oz box 

 

Ripe bananas - 4-5 

 

Orange juice - 2 tbsp. 

 

Mini Nilla Wafers - 72 

 

Method of preparing the Banana Cream Pies: 

Place 36 mini muffin liners in each cup of 2-3 muffin pans. Place one mini Nilla Wafer at the bottom of each liner. 

 

Beat the cream cheese and the sugar together using an electric mixer. Scrape the sides and bottom of the bowl, then slowly add the milk and beat until smooth. 

 

Beat in the instant pudding mix very slowly. Scrape the sides again and beat for 2-3 minutes until smooth. 

 

Spoon the pudding mixture into a large piping bag with a wide tip. 

 

Pipe a dollop of pudding into the bottom of each muffin liner. 

 

Peel and cut the bananas into thin round slices. Place one slice in each muffin cup. Press down into the pudding. 

 

Pipe more pudding mixture over the top and tap pans to allow the filling to settle. 

 

Toss the remaining banana slices in orange juice and drain immediately. 

 

Place these drained banana slices and a miniature Nilla Wafer on top of each pie. 

 

Place in the fridge for 2 hours before serving.

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