Preheat your oven to 350 degrees.

Using a food processor pulse your vanilla wafer cookies until only crumbs remain.

In a medium-size bowl add your vanilla wafer cookie crumbs and your melted butter. Mix until all ingredients are combined.

Spray your mini cupcake pan. Using a spoon add your crumbs to each cupcake space, pressing firmly to create a pie shape.

Bake for about 10 minutes or until the edges are golden brown.

Allow your mini pie crusts to cool off completely before adding the filling.

With a mixer add your instant vanilla pudding powder, 1 cup of milk, and 1 teaspoon of vanilla. Mix until nice and fluffy.

Add ½ a cup of the frozen whipped cream and fold into the pudding mix.

Slice your bananas thin and set aside.

Add your filling and frozen whipped cream each into two separate plastic baggies. Cut the tip-off.

Squeeze out a bit of the filling into one of your pie crusts, add a slice of banana, squeeze some of the frozen whipped cream, and top with a mini vanilla wafer cookie.