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Mini Banana Cream Pies

Yield: 24 mini pies (2 mini pies per serving = 3 points for blue, green and purple)
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert

Ingredients

  • 40 reduced-fat Nilla Wafers
  • 2 tablespoons butter
  • 1 (1 oz.) box sugar-free, fat-free vanilla pudding mix
  • 1 1/2 cups skim milk
  • 1/2 cup fat-free Cool Whip
  • 2 bananas

Optional:

  • Fat-free Reddi Wip

Instructions

  • Preheat oven to 350 degrees F.
  • Put Nilla Wafers in a food processor until they turn to crumbs. If you don't have a food processor you can put them in a baggie and use a rolling pin. Put the wafer crumbs in a small mixing bowl.
  • Melt the butter then add it to the Nilla Wafer crumbs. Stir really well.
  • Spray a mini cupcake pan with no-stick cooking spray. Add a spoonful of wafer crumbs to each hole. Gently press down in the center, then up the sides, forming a mini pie crust.
  • Bake for 9 minutes.
  • Add 1 1/2 cups skim milk to the pudding mix. Whisk for two minutes then fold in the Cool Whip.
  • Slice the bananas.
  • Once the mini pie crusts have cooled remove them from the pie pan. Fill each one with pudding, then add a slice of banana. I also added fat-free Reddi Wip. Enjoy!