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Mini Banana Cream Cookie Pies Recipe

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This recipe for Mini Banana Cream Cookie Pies is from Kristyn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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 10-12 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.

 

 

 

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