Mini Banana Cream Pies
2 c. heavy whipping cream
1 c. powdered sugar
1 t. vanilla
Add all the ingredients to a stand mixer attached with your whip and slowly start to mix. Once all the powdered sugar is incorporated, turn to high and whip away. Don't walk away- it will separate into curds if you let it go to long. Put the whipped cream into a piping bag and it will save for a good 24 hours.
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Banana Cream Pies:
Instant banana pudding
Whipped cream (recipe above)
Mini sized vanilla wafers
Prepare pudding as directed on package for pie, not pudding. I use slight less milk so that my pudding is thicker. Put pudding into a piping bag. Any tip will work. This is just to make it easier and quicker to get it into the cups.
Put just a little dollop of pudding into the cups to seal the cookie on the bottom. Put on mini cookie over it and press down. Put another dollop of pudding on top of the cookie. Add a banana slice (approx. 1/4 inch thick) and again push down. You don't want huge spaces of pudding. Fill any space around the banana with pudding and cover the top of the banana with with another small dollop. Add another vanilla wafer and push down. Add a thin zigzag of caramel (the secret ingredient). Just a little! Too much will take away from the pie but just a little really make this dessert stand out! Repeat the banana step but then fill to the top of your cup with pudding. Make sure to cover the banana so it doesn't brown. Seal the entire dessert with your whipped cream and top with a mini wafer.