Mini Banana Cream Cookie Pies

[charisstoma]

http://www.girlversusdough.com/2012/12/12/mini-banana-cream-cookie-pies/


Mini Banana Cream Cookie Pies

Think other flavor options like Lemon, vanilla, chocolate too and different toppings like cookie crumbs.

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!


Made in regular muffin tins, you just need to bake them a little longer so they’re set in the center, and the yield obviously won’t be as many.

To prevent bananas from turning brown-
Put the banana slice in the cup first and seal it with pudding so it won’t turn brown!

Or brush a light coating of the pudding over the banana if you don’t intend to eat them relatively soon..or very lightly brush lemon juice on the banana slices to keep them from browning.

Topping option: Cookie crumbs in place of banana