Prepare the Pudding

In a medium bowl, prepare 1 cup banana instant pudding according to package instructions (typically using 2 cups of cold whole milk).

Allow it to set in the refrigerator for about 5 minutes while preparing the other ingredients.

Make the Whipped Cream

In a large mixing bowl, pour in 8 oz of heavy whipping cream.

Use a hand mixer (about 6 minutes) or stand mixer (about 4 minutes) on medium-high speed to beat the cream until firm peaks form.

Transfer the whipped cream into a piping bag fitted with a large star tip.

Slice the Bananas

Peel and slice 2 medium bananas into even rounds, about 1/4 inch thick. You’ll need about 5 slices per pie for layering, plus additional for garnish.

Assemble the Mini Pies

Line up the 6 mini graham cracker shells on a tray or serving platter.

Spoon 2 tablespoons of banana pudding into each shell, spreading evenly.

Top each with 5 banana slices, arranging them in a circular pattern or as desired.

Sprinkle graham cracker crumbs (from the 2 oz) lightly over the banana slices.

Pipe a generous swirl of whipped cream into the center of each pie.

Finish with another sprinkle of graham cracker crumbs and optionally a banana slice on top for garnish.