Banana Cream Pie Cups

Crisp, sugar-coated wonton wrappers, filled with bananas, banana cream pie pudding, and sprinkled with crushed vanilla wafer cookies. In one bite, you get all that pie goodness (while dodging calories and fat). I mean, c'mon, how amazing is that? And so impossibly easy...

After I made these, I started thinking about all the other "pies" we could make... Like lemon with graham cracker crumbs sprinkled on top; butterscotch with white chocolate chips; chocolate fudge with whipped cream; vanilla with fresh raspberries. Every day, a new pie. Once we run out of pudding varieties, we could move on to ice cream...

About the serving size: I used the entire 52-wrapper package in this recipe, so I made 52 cups. I was entertaining a crowd, so it made sense. The filled cups don't refrigerate well (the bottoms can get soggy from the pudding), so only make as many as you plan to serve the same day (you can fill the cups a few hours in advance and keep them at room temperature). You can also keep the unfilled, baked wonton cups at room temperature for up to 8 hours. That way, you can fill them just before serving.

Since we're using snack-size cups of pudding, you can purchase/use just what you need.

If you're not using the whole package of wonton wrappers, wrap the leftovers tightly in plastic and refrigerate for up to 4 days. You can also pop them in a freezer bag and freeze for up to 3 months.

Banana Cream Pie Cups

12-ounce package wonton wrappers (52 wrappers)
Cooking spray
Colored sugar or granulated sugar
8 snack-size cups (3.25-ounces each) banana cream pie pudding
2 bananas, thinly sliced
1/4 cup crushed vanilla wafer cookies

Preheat the oven to 350 degrees.
Press the wonton wrappers into the bottom and sides of mini muffin pans (use as many wonton wrappers you need - whether that's 12 or 52!).
Spray the wrappers with cooking spray and sprinkle with the sugar.
Bake for 5 to 7 minutes, until the wrappers are crisp and golden brown.
Cool completely.
Spoon the banana cream pie pudding into the cups. Insert one or two slices of banana into the pudding. Sprinkle the vanilla wafer cookie crumbs over top. Serve immediately.

Makes 52 cups (unless you choose to make less)