Mini Black-Bottom Banoffee Pie Cups

Crust:

• 16 Oreo Cookies (I used Dark Chocolate, but regular Oreos will be just as tasty!)

• 3 tbsp. butter, melted

Banoffee Filling:

• 1/2 cup butter (1 stick)

• 1/4 cup sugar

• 7 oz. can sweetened condensed milk (1/2 of a standard 14 oz. can)

• 2 bananas thinly sliced (you’ll use about 1 1/2 bananas for the filling, use the last 1/2 banana for topping)

Topping:

• 1/2 cup heavy cream

• 1 tbsp. sugar

• 1/4 tsp. vanilla

• Banana slices

1. Make the cookie crust by adding Oreos to a food processor and pulsing until coarsely chopped. Add melted butter then pulse again until cookie crumbs are moist and the texture is fine.

2. Divide cookie crumbs among 7-8 mini jars or ramekins (I used these 4 oz. jars) and pack in firmly. Add banana slices in a thin layer on top of the cookie crust and set aside.

3. In a medium saucepan over low heat, melt the butter and sugar over low heat, stirring constantly until the butter is fully melted and the sugar has dissolved. Add condensed milk and stir rapidly until smooth. Bring to a rapid boil, continuing to stir constantly. It will take about 6 minutes to come to a boil and once it does, boil for about one minute until mixture is thickened and golden.

4. Pour mixture into jars and allow to cool before transferring to the fridge. Chill until totally cool.

5. While jars are chilling, add heavy cream, sugar and vanilla to a mixing bowl. Using an electric mixer, beat on medium-high until the cream holds stiff peaks.