Mini banana cream cookie pies use sugar cookie dough as the crust for creamy banana filling. They’re simple to assemble, kid-friendly, and disappear fast at brunches or parties!
A Quick Look At The Recipe
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Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
24 mini pies
Difficulty
Easy
Calories *
5 kcal per serving
Technique
Bake sugar cookie into cups, fill with pudding, a banana slice, and top with whipped cream.
Flavor Profile
Sugar cookie cups filled with banana pudding, banana, and whipped cream.
* Based on nutrition panel
Made these for my friend’s brunch spread and they were the first thing to vanish. The pudding was so lovely! I didn’t even get to snag one for myself until I made another batch the next day, and it was totally worth it!⭐⭐⭐⭐⭐
Lauren
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 easy sugar cookie roll), that they make for a perfect holiday dessert that you can whip up in an afternoon and much like my mini apple pies, 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 of these or my banana chocolate chip muffins for everyone else.
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Mini Banana Cream Cookie Pies
Ingredients
- 1 16.5-ounce roll refrigerated sugar cookies
- 1 3.4-ounce box banana cream pudding, prepared according to package directions and chilled
- 1 banana
- whipped cream for topping
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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.
You shape the cookies AFTER you bake them???
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!
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.
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.
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.
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.
Jade — Yay! I’m so glad you liked them (and chocolate pudding, YES TO THAT ;)).
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!! 🙂
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. 🙂
By the way, just happened on to your website and it is highly enjoyable. 🙂
Keep up the great work!