I have a serious weakness for banana cream pie, but let’s be honest—sometimes I don’t have the time (or energy) to whip up a full homemade pie with all the bells and whistles. That’s where these Banana Cream Pie Bites come in. They capture everything I love about the classic dessert—creamy filling, banana slices, and a graham cracker crust—but in a bite-sized, no-bake version that takes maybe 15 minutes to throw together.
The first time I made these, I was looking for a dessert to serve at a summer get-together that wouldn’t require me to turn on the oven. These little guys were gone within minutes, and I’ve been making them ever since for BBQs, potlucks, baby showers, and yes, even for solo late-night snacking. They’re cool, creamy, and just the right amount of sweet.
Why These Banana Cream Pie Bites Work
These aren’t just cute—they’re shockingly addictive. Here’s why they’re always a hit in my kitchen:
- No baking needed: Perfect for hot days or when you’re short on time.
- Built-in portion control: Unless you’re like me and eat five in a row.
- Shortcut ingredients that still taste homemade: Instant pudding and whipped topping make this super quick, but the flavor still feels rich and nostalgic.
- Great for making ahead: I prep them the day before an event and keep them chilled until serving.
Ingredients You’ll Need
(Makes about 30 mini bites | Prep Time: 15 mins | Chill Time: 1 hour)
- 30 mini Nilla wafers (plus a few extra in case some are broken)
- 1 (3.4 oz) box instant banana cream pudding mix
- 1 cup cold milk
- 1 cup whipped topping (like Cool Whip), plus extra for garnish
- 1 ripe banana, thinly sliced
- Optional: crushed graham crackers or crushed Nilla wafers for garnish
- Optional: mini cupcake liners for serving
How I Make Banana Cream Pie Bites
1. Make the Creamy Filling
I start by whisking the pudding mix with cold milk in a mixing bowl for about 2 minutes until it thickens up. Once it’s nice and smooth, I fold in the whipped topping gently until it’s fully combined and fluffy. I pop the bowl in the fridge while I get the rest ready.
2. Prep the Bites
If I’m using mini cupcake liners (which I usually do for easy serving), I line them up on a tray or baking sheet. Then I place one mini Nilla wafer in the bottom of each liner, flat side down. That becomes the little “crust” for each pie bite.
3. Fill and Top
Using a spoon or piping bag, I dollop or pipe about a tablespoon of the filling onto each wafer. Then I gently press a slice of banana on top. If I’m feeling fancy, I’ll add a swirl of whipped topping and a sprinkle of crushed graham crackers or cookie crumbs right before serving.
4. Chill and Serve
I refrigerate the assembled bites for at least an hour so the wafers can soften slightly and the flavors come together. Don’t skip this step—the texture gets so much better after a bit of chill time.
Tips From My Kitchen
- Use a piping bag: It makes filling the bites cleaner and quicker. A zip-top bag with the corner snipped off works too.
- Banana placement matters: Add the banana slices just before serving if you’re worried about browning. A tiny splash of lemon juice can help keep them fresh-looking.
- Switch up the flavors: I’ve used vanilla or coconut pudding for a twist. Chocolate pudding with banana slices is also amazing.
- Want them firmer? Try freezing them for 20–30 minutes before serving for a cool, firmer texture.
- Add texture: Chopped nuts, crushed cookies, or a drizzle of caramel make these even more decadent.
How I Store and Serve Them
These are best served chilled, especially on a hot day. I usually make them the morning of or the night before I need them and keep them covered in the fridge. If I’m traveling with them, I use a lidded tray or a baking dish with a lid and keep them cold with an ice pack underneath.
Leftovers (when there are any) stay good in the fridge for about 2 days. After that, the bananas start to get too soft for my liking. If I know I won’t serve them all at once, I just add the banana and topping right before we eat.
FAQs From My Kitchen
Q: Can I use homemade pudding?
A: Sure! Just make sure it’s thick enough to hold its shape when spooned or piped. Instant pudding is just faster when you’re in a rush.
Q: What’s the best way to prevent the bananas from turning brown?
A: A light brush of lemon juice or citrus helps. Or just slice them right before topping and serving.
Q: Can I make these gluten-free?
A: Yes—use gluten-free vanilla wafers or cookies and check that your pudding mix is gluten-free.
Q: What if I can’t find banana cream pudding?
A: Vanilla pudding with a little mashed banana mixed in works beautifully as a substitute.
Why You Should Try These
These Banana Cream Pie Bites are proof that a quick, no-bake dessert can still feel homemade and special. They’re sweet, creamy, and light enough that you’ll keep going back for just one more. Whether you’re making them for a party or just to satisfy a sudden sweet tooth, these little bites will not disappoint.
They’ve become my go-to when I want something fun, nostalgic, and crowd-pleasing with very little effort. And the fact that you don’t need an oven? That’s just the cherry on top—or in this case, the banana.
These Banana Cream Pie Bites Are the No-Bake Dessert I Keep Coming Back To
Ingredients
- 1 cup cold milk
- 1 cup whipped topping (like Cool Whip)
- 1 package instant banana cream pudding mix
- 1 cup graham cracker crumbs
- 2 ripe bananas, sliced
- Optional: additional whipped topping for serving
Instructions
- In a mixing bowl, combine the cold milk and the instant banana cream pudding mix. Whisk until smooth and thickened.
- Fold in the whipped topping until fully combined.
- In serving cups, layer the graham cracker crumbs, banana slices, and the pudding mixture.
- Repeat the layers until the cups are filled, finishing with a layer of pudding on top.
- Chill in the refrigerator for at least 30 minutes before serving.
- Top with additional whipped topping if desired.
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