Mini Banana Cream Cookie 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:
  1. 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.*
  2. 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.
  3. 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!


Original Recipes visit: Mini Banana Cream Cookie Pies @ girlversusdough.com

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