Friday , 19 October 2018

mini banana cream cookie pies

mini banana cream cookie pies

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

Instructions

  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.
http://inspiredreamer.com/mini-banana-cream-cookie-pies/

Submitted by:Stephanie

24 comments

  1. These look amazing I can’t wait to try and make them. Thanks you for sharing.

  2. Do you think this would work with a regular sized muffin tin?

    • I made these using a regular sized muffin pan, it worked but one package of the cookie dough made about 12 instead of the 24 listed above.

  3. Can these be made ahead and frozen without the banana on top?

  4. So you just make them into little balls, you don’t have to spread them out into the cups?

    • Lucia, I’m pretty sure you’d need to spread the dough. Otherwise, you’d be making little round cookies. This is a great idea for the dessert table.

    • You don’t need to spread them out. When you take them out of the oven, they are fluffy and you use something to mash them down (bottom of a shot glass per instructions). I haven’t tried this recipe but I have another that uses the same technique. You just have to remember to do this as soon as they come out of the oven, otherwise they harden.

  5. Made these today and they turned out exactly like yours. My husband loves banana cream pie and he says he likes these better. I have already had three and he has had four…guess this is dinner! lol

  6. I tried making these today. I used the shot glass right away to make the shape. But then, they wouldn’t come out of the pan! I had even greased the cups with butter first. Suggestions? Because now all I have is broken cookies chunks!

  7. I just attempted these and they are all stuck in the pan…super sad since I’m 9 months pregnant and the idea of going back to the store and spending more money is exhausting.

  8. I made these the other day and they turned out delicious

  9. So after the comments about the cookies sticking for some people, I decided I didn’t want to take the chance of ruining them. So I cut little pieces of parchment paper just to cover the bottom of the cupcake cups. Worked perfect!

  10. I’ve used this technique to make fruit pizzas, only one roll of cookie dough makes 48. If you can’t get them out of the pan, set the pan into another larger pan with warm water for a couple minutes, being careful not too get the cookie cups wet. They will come right out with a knife.

  11. Made these tonight, delicious simply used mini pie shells instead of cookie dough.
    The whipped cream kept melting 🙁

  12. made these today totally easy and did not stick to muffin tin.

  13. About how many does one batch make? These look delicious!!

  14. Has anyone tried molding and baking the cookie dough over the bottom of the muffin pan? I’m all for making them in a regular muffin tin because they sound delicious!

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  16. Trying this for my daughter birthday

  17. These look amazing so I am making them for Father’s Day. I do have one concern. It is common sense that the fresh banana slice will turn brown within a short amount of time. Therefore, I am going to try them by putting a slice of banana on the sugar cookie putting in some banana pudding a bit of banana pudding and another slice, ending with pudding then whipped cream. I am assuming these should be refrigerated.

  18. These look amazing so I am making them for Father’s Day. I do have one concern. It is common sense that the fresh banana slice will turn brown within a short amount of time. Therefore, I am going to try them by putting a slice of banana on the sugar cookie putting in a bit more of banana pudding and another banana slice, ending with pudding then whipped cream. I am assuming these should be refrigerated.

  19. This was, at best, an ok recipe. Sorry, but taste wise it just didn’t hit the home run like a lot of the reviewers stated. And if you are not planning on eating these all in one sitting then they don’t keep well.

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