mini banana cream cookie pies
I’ve got something to say about these mini banana cream cookie pies (are you surprised?).
See, in case you haven’t heard me blather on about my seriously unfortunate banana allergy, allow me to bring you up to speed. I’m allergic to bananas. There you go. But what’s worse is that I am therefore allergic to bananas foster, banana bread, banana splits and banana cream pies — all of which my brothers like to tell me are The Most Amazing Foods In The World. Seeing as I have no idea, and they all sound extra delicious because I can’t have them, I’m forced to believe they’re right. Harrumph.
So I can’t sit here and tell you that these mini banana cream cookie pies are delicious, that they taste like a heavenly pillow of sweet banana-y bliss, that the combination of a crispy sugar cookie crust, cool banana pudding, a slice of fresh banana and a dollop of whipped cream is undeniably scrumptious. No, I can’t tell you that.
But the empty plate that once held a bunch of these cookie pies can. Oh, and my brothers. BECAUSE THEY TOLD ME SO. #sadface
What I can tell you, though, is that these are stupidly easy to make (thanks to Pillsbury’s easysauce sugar cookie roll), that they make for a perfect holiday dessert that you can whip up in an afternoon and that the toughest part is being able to not eat the whole batch once they’re made because they look so adorable and tasty. That is, unless you’re unallergic to bananas. Then by all means, be my guest. You can make another batch tomorrow for everyone else.
Mini Banana Cream Cookie Pies
A Girl Versus Dough original
Yields: 24 mini pies
Ingredients:
1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
1 banana
whipped cream for topping
Directions:
Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.*
Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.
Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.
*NOTE: Please see comments below for more detailed information on how to bake the cookie cups!
Disclosure: I received compensation from Pillsbury for recipe development purposes. All opinions are my own.
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Yep….the photo caught my eye…..so, so cute! Banana cream pie just happens to be my hubcap’s (hubby’s) fav, so thought I’d check out your recipe. Fun, easy and pretty. Will have to give it a try. ๐
By the way, just happened on to your website and it is highly enjoyable. ๐
Keep up the great work!
Hi!! I made these today and they are sooooooooo adorably cute and SUPER yummy!!! I needed an easy dessert for a few friends coming for lunch this weekend… So I made all the cups today and the pudding and will assemble them after lunch. Of course we HAD to do a trial run so made us a couple. I did some with banana pudding and some with chocolate pudding made with sweetened condensed milk. Sooooo good! Such a cute idea and now I’m dying to find more to use these cups for cuz they’re so cute!! Thanks so much for this awesome idea!! ๐
Jade — Yay! I’m so glad you liked them (and chocolate pudding, YES TO THAT ;)).
The sound absolutely yummy! I was wondering, do you use cooked putting or instant pudding for these? And also the whip topping, what kind do you use, because I have use whipped topping you before, and it just sort of disintegrates after it sets a while.
Janice — You can use either regular pudding or instant pudding for these (I used instant). And I used just regular whipped cream from a can, but it’s best to add that just before serving so it doesn’t melt.
I was thinking of using the jello cheesecake pudding and sliced strawberries with whipped cream. You could definitely eat that! Yum. Great idea. Thanks for sharing with us.
I had a really hard time with the sugar cookie dough. I had to throw a whole batch out because they stuck to the pan even after greasing it. Second batch also stuck but not as bad. I’m hoping when I put the pudding in them they don’t fall apart.
Just made these for a Super Bowl party – if you buy the Pilsbury break and bake (which come with 24 pieces!) it works even better! They all come out uniform and perfect! Yum!
You shape the cookies AFTER you bake them???
hi , do the bananas turn brown on the Bananas Cream Cookies? and can you make them the night before lunch time the next day for a party.
Mel — If you plan to make them ahead of time, don’t fill the cookies until just before serving and don’t top them with banana slices until then, either — otherwise, the cookies will soften and the banana slices will brown.
Pam — Yes, you shape the dough into balls and then once they’re baked, use the bottom of a shot glass to shape them better into cups. They’ll harden into that shape as they cool.
I don’t understand why you would not shape the dough in the mini muffin tins, with the shot glass, then bake as you would for a normal size cream pie. and yes the bananas will turn brown if you put them on top, I put it in the bottom, then put filling over. I have been making these little jems for 40 years, only difference is, I used pastry. but the idea of the sugar cookie dough is smart, since I read this I use chocolate chip with chocolate pudding, there are no bounds now
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Do U press the dough around the muffin tin or bake it as a ball?