No-Bake Mini Banana Cream Pies

Directions:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture into the bottom and up the sides of a muffin tin to form mini pie crusts. Refrigerate for at least 1 hour to set.

In a large bowl, whisk the instant banana cream pudding mix with cold milk until thickened. Refrigerate for 5 minutes.

In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Fold half of the whipped cream into the banana pudding mixture.