Monday, July 7, 2014

Mini Banana Cream Pies

This is my new favorite dessert. Hands down.

1 (16.5 ounce) roll of refrigerated sugar cookie dough
1 (3.4 ounce) box of banana pudding, prepared according to box direction for pie
1 banana, cut into 24 slices
Spray can of whipped cream

Preheat oven to 350. Grease 24-cup mini muffin pan. Make sure it is greased well!

Divide sugar cookie dough into 24 pieces and roll into balls. Place each ball in the muffin pan and press down to slightly form into the pan.

Bake at 350 for 15-18 minutes. Watch closely!! If they are undercooked they will fall apart when you try to remove them from the pan. If they are burnt…. Well burnt cookies are just terrible.

While cookies are bake, prepare the pudding and chill it.

After cookies are removed, let cool slightly in pan then remove and let them finish cooking on a cooling rack. If they cool completely in the pan they will begin to harden and become very hard to remove. This happened to me once and it was a disaster!

After cookies are completely cooled, top with a spoonful of pudding and a banana slice. If you aren’t going to serve immediately you’ll need to place them in the fridge to keep cool. Right before serving top with cool whip.

Beware… these suckers are addicting. 

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