mini banana cream cookie pies
I’ve got something to say about these mini banana cream cookie pies (are you surprised?).
See, in case you haven’t heard me blather on about my seriously unfortunate banana allergy, allow me to bring you up to speed. I’m allergic to bananas. There you go. But what’s worse is that I am therefore allergic to bananas foster, banana bread, banana splits and banana cream pies — all of which my brothers like to tell me are The Most Amazing Foods In The World. Seeing as I have no idea, and they all sound extra delicious because I can’t have them, I’m forced to believe they’re right. Harrumph.
So I can’t sit here and tell you that these mini banana cream cookie pies are delicious, that they taste like a heavenly pillow of sweet banana-y bliss, that the combination of a crispy sugar cookie crust, cool banana pudding, a slice of fresh banana and a dollop of whipped cream is undeniably scrumptious. No, I can’t tell you that.
But the empty plate that once held a bunch of these cookie pies can. Oh, and my brothers. BECAUSE THEY TOLD ME SO. #sadface
What I can tell you, though, is that these are stupidly easy to make (thanks to Pillsbury’s easysauce sugar cookie roll), that they make for a perfect holiday dessert that you can whip up in an afternoon and that the toughest part is being able to not eat the whole batch once they’re made because they look so adorable and tasty. That is, unless you’re unallergic to bananas. Then by all means, be my guest. You can make another batch tomorrow for everyone else.
Mini Banana Cream Cookie Pies
A Girl Versus Dough original
Yields: 24 mini pies
1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
whipped cream for topping
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!
Disclosure: I received compensation from Pillsbury for recipe development purposes. All opinions are my own.
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Well, they were really, really good. We’d never steer you wrong! 🙂
Mom — Of course not. 🙂
These look so cute! 🙂 I would totally sub lemon curd, I have a small obsession…
Mara — Ooooh, good idea! I could actually eat those! 🙂
Ugh these are SO cute! Love them 🙂 I had half a mind to make mini pecan pies at Thanksgiving, but then I got lazy. One big one is SOOO much easier. But anything little definitely gets me on the cuteness factor, and these are nooooo exception.
Natalie — Thanks, dear! Actually the mini version is pretty easy, too — and we do have a Christmas gathering coming up that could use some mini pecan pies… 😉
I made these tonight for a Halloween work party tomorrow. Omg they’re sooooo good!!! Thanks!!
TucsonJenn — Oh, awesome! I hope your co-workers enjoy them! 🙂
They were a hit! 😀
Do you think these can be made in regular muffin tins?
Shawna — Yes, they can — 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. But it should work!
They’re so yummy! Just made them. Do you keep them in the fridge or countertop?
Shawna — Fridge, for sure! So glad you like them!
I made these tonight and they were demolished!!! Sooo delicious!! I added nilla wafer crumbs for decoration ?
Bree — So glad you liked them! Love the idea of nilla wafer crumbs on top — so smart.
I saw your pictures and recipe over on another site, and wanted to let you know. It says “submitted by Stephanie”, but doesn’t link to you at all: http://inspiredreamer.com/mini-banana-cream-cookie-pies/
BTW, these look great. I am allergic to mango, but would be SO tempted to eat some if I ever cooked with it! Impressive willpower.
Becky — Oh dear. Thanks for letting me know!
Do the bananas turn brown if you don’t eat them immediately?
Put the banana slice in the cup first and seal it with pudding so it won’t turn brown!
I would 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.