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Mini Banana Cream Pies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Yield: 24 mini pies (2 mini pies per serving = 3 points for blue, green and purple)

Course: Dessert
  • 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
  • Fat-free Reddi Wip
  1. Preheat oven to 350 degrees F.

  2. 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.

  3. Melt the butter then add it to the Nilla Wafer crumbs. Stir really well.

  4. 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.

  5. Bake for 9 minutes.

  6. Add 1 1/2 cups skim milk to the pudding mix. Whisk for two minutes then fold in the Cool Whip.

  7. Slice the bananas.

  8. 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!