Ingredients
1
(3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1 3/4
cups milk
1
medium banana, sliced
1
(4-oz.) pkg. (6) single-serve graham cracker crusts
6
teaspoons fudge ice cream topping
6
tablespoons aerosol whipped cream
Cinnamon, if desired
Preparation
In 2-quart saucepan, combine pudding mix and milk; mix well. Bring to a full boil over medium heat, stirring constantly. Remove from heat; place sheet of plastic wrap on top of pudding, pressing out any air. Cool 30 minutes. Refrigerate 1 hour or until slightly firm.
Slice banana; arrange slices in bottom of each crust. Spoon 1/4 cup pudding evenly over banana in each crust. Refrigerate at least 2 hours or until serving time.
Just before serving, drizzle each tart with fudge topping. Garnish tarts with whipped cream; sprinkle with cinnamon. Garnish with additional banana slices, if desired.
