- 1 cup cold milk
- 1/3 cup instant vanilla pudding mix
- 1 small banana, sliced
- 4 individual graham cracker tart shells
- 1/2 cup whipped topping
- 2 tablespoons sweetened shredded coconut, toasted
- Additional banana slices, optional
- In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding.
- Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired. Yield: 4 servings.
Originally published as Tiny Banana Cream Pies in Reminisce Extra January 2009
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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