Preheat your oven to 350 degrees.

Using a food processor, pulse the vanilla wafer cookies until crumbs remain.

In a medium-size bowl, mix the cookie crumbs and melted butter until combined.

Spray the mini cupcake pan and fill each space with the mixture, pressing firmly into shape.

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

Allow the crusts to cool completely before adding the filling.

In a mixer, combine the instant vanilla pudding powder, milk, and vanilla, mixing until fluffy.

Fold in the frozen whipped cream to create a fluffy mix.

Slice the bananas thin and set aside.

Place filling and whipped cream in separate plastic baggies, cutting the tip to fill the pies.

Fill the pie crust with a layer of filling, add a slice of banana, and top with whipped cream.

Finish with a mini vanilla wafer cookie on top.