Crush the graham crackers (my son's favorite part) Or you can use a food processor.
Mix the graham cracker crumbs, sugar and melted butter. Stir well with a fork.
Press mixture into tins. We used silicone cupcake holders to make it easier to get them out. You could also use the traditional paper cupcake wrappers.
Bake at 375 degrees for about 8 minutes. Check on them so the edges don't burn. (Ours got a little too toasty)
Mix pudding and milk until smooth and starts to thicken.
Pour into cooled graham cracker crusts.
Top with your favorite toppings.