Mini Banana Cream Cookie Pies
Mini banana cream cookie pies use sugar cookie dough as the crust for creamy banana filling. They’re simple to assemble and disappear fast!
Servings: 24 mini 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
Yields: 24 mini pies
*NOTE: Please see comments below for more detailed information on how to bake the cookie cups!
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 1mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 0.3mg | Iron: 0.01mg