Banana Cream Pie Cookie Cups
These fun banana cream pie cookie cups are sweet & tasty little dessert bites. Ready-prepared sugar cookie dough filled with thick Jell-O banana cream pudding, lightly whipped cream, & fresh bananas are seriously amazing. This quick & easy recipe is one of the best desserts for using fresh bananas or your mini muffin pan. Only 5 ingredients & ready in less than 30 minutes.
Equipment
- mini muffin pan
- Parchment Paper
Ingredients
- 1 package Store-Bought Sugar Cookie Dough Pillsbury 16 ounces
- 5.1 ounce Banana Cream Jell-O Instant Pudding Mix
- ½ cup whole milk
- 8 ounce Cool-Whip non-dairy topping thawed at room temperature
- 1-2 bananas
- Nilla Wafers optional
- Reddi-Whip Whipped Cream optional
Instructions
- Preheat the oven to 325°
- Cut small strips of parchment paper that will fit inside each well of the mini muffin pan. These strips will be used to easily LIFT each cookie cup out after baking.
- Roll 1 ½ Tablespoons of sugar cookie dough into a ball and place over the parchment paper in each well of the mini muffin pan.
- Bake them in the 325° oven for 12-14 minutes.
- Remove them from the oven carefully & begin pressing them immediately while they are hot.use a tart tamper, wooden spoon, or other small flat kitchen tools that are smaller than the diameter of the cookie. I used a tall narrow shot glass with a flat bottom.
- Using your hands, carefully lift each cookie cup out of the muffin pan using the parchment paper strips. Place them on a cooling rack to cool off while you make the banana pudding cream filling.
- In a medium mixing bowl add the instant banana pudding mix and the milk. Using a whisk, combine the two together. It will be thick and a bit lumpy, but that is ok.
- Gently fold in the thawed Cool-Whip ½ at a time. Fold lightly so the filling stays airy & fluffy. Once all have been folded in, it is time to fill the cookie cups.
- Scoop the pudding mixture into a pastry bag with a tip or a sandwich bag. I like to use a sandwich bag that I can fill, tie off, & snip the end off of.
- With light pressure, gently squeeze the banana pudding filling into each sugar cookie cup. Fill so each one has some towering high above the cookie edges.
- slice your bananas and place a slice on each cookie. If adding additional toppings, do so at this time.
- Enjoy the Banan Cream Pie Cookie Cups within 1-2 hours of filling.
Nutrition
Calories: 100kcalCarbohydrates: 17gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 137mgPotassium: 55mgFiber: 0.3gSugar: 12gVitamin A: 33IUVitamin C: 0.4mgCalcium: 18mgIron: 0.3mg
Tried this recipe?Let us know how it was!
