1. Line your muffin tin with cupcake liners or use mini graham cracker pie shells.
2. Place one Nilla wafer or graham cracker shell in each liner to serve as the base.
3. Slice fresh bananas and layer them over the base in each liner.
4. Prepare the banana cream pie pudding mix by following the instructions on the package but use slightly less milk for a thicker consistency.
5. Pour the prepared pudding evenly over the banana layers in each muffin liner or mini pie shell.
6. Place the pies in the refrigerator and let them chill for 2-3 hours to set.
7. Just before serving, top each mini pie with a generous dollop of whipped cream.
8. Add fresh banana slices as an optional garnish right before serving for the best presentation and taste.
9. Sprinkle optional graham cracker crumbs, toasted coconut, or chopped nuts on top for additional texture and garnish if desired.
10. Remove the pies from the muffin tin (if used), ensuring they maintain their shape. Use thicker foil liners for easy handling and presentation.
11. Serve the no bake mini banana cream pies immediately or store them in the refrigerator for up to 2 days for optimal freshness.