Ingredients

• 1.5 cups vanilla wafer crumbs
• 0.25 cups white sugar
• 6 tablespoons unsalted butter , melted
• 1 pinch salt
• ½ , 3.4 ounce
• 1 cup cold milk
• 0.25 teaspoons vanilla extract
• 1 sliced fresh banana

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out 2 mini muffin pans that each make 12 tiny muffins.
2. 2 Combine vanilla wafer crumbs, sugar, melted butter, and salt in a bowl. Stir with a fork until well blended.
3. 3 Spoon 1 tablespoon crumb mixture into each mini muffin cup. Press mixture firmly onto the bottom and up the sides of each cup.
4. 4 Bake in the preheated oven until crusts have set, about 10 minutes. Cool muffin pans on a wire rack until completely cool, about 30 minutes.
5. 5 Combine instant vanilla pudding mix, milk, and vanilla extract in a bowl. Whisk until mixture begins to thicken, about 4 minutes. Spoon pudding evenly over the 24 mini muffin cups. Set a banana slice on top of each pudding bite and refrigerate until completely chilled, about 20 minutes.

Nutrition per serving