No-Bake Banana Cream Cheeesecakes

1. Divide the graham cracker crumbs evenly amongst your individual serving bowls (I used 6). Carefully drizzle the melted butter over the crumbs in each bowl. This will help the crumbs set. Stick the bowls into the freezer.

2. In a medium bowl, whisk together the instant pudding mix and milk. Let it set up for about 5 minutes.

3. In a large mixing bowl, beat together the cream cheese and pudding. Fold in the Cool Whip until well-combined.

4. Remove the bowls from the freezer. Spoon or pipe the filling evenly into each serving bowl. Place the bowls into an airtight container and refrigerate for at least 2 hours (I like to do mine overnight).

5. Garnish with extra Cool Whip and any other desired garnishes.

For garnish (all optional): Cool Whip (or any whipped cream/topping), chopped nuts, graham cracker crumbs, sliced banana.

Notes: Feel free to play around with the regular, reduced fat, fat free, and sugar free versions of the Cool Whip, pudding, and the cream cheese. Keep in mind that if you use all fat free products, the cheesecakes may not set as well (however, they still taste good).