Description
Bite-sized sugar cookie cups filled with creamy banana pudding and topped with fresh fruit and whipped cream.
Ingredients
1 roll (16.5 oz) refrigerated sugar cookie dough
1 box (3.4 oz) banana cream instant pudding mix
2 cups cold milk
1 fresh banana, sliced
1 cup whipped cream for topping
Instructions
Step 1: Preheat oven to 350°F and grease a mini muffin tin.
Step 2: Slice cookie dough into 24 equal pieces and roll into balls.
Step 3: Place dough into muffin cups and gently flatten slightly.
Step 4: Bake for 15–18 minutes until lightly golden.
Step 5: Immediately press the center of each cookie with the back of a spoon to create a cup shape.
Step 6: Cool cookie cups for 10 minutes before removing from the pan.
Step 7: Prepare banana pudding according to package directions using milk.
Step 8: Refrigerate pudding for a few minutes until thickened.
Step 9: Fill cooled cookie cups with banana pudding.
Step 10: Top each with a banana slice and whipped cream before serving.
Notes
Add the fresh banana slices right before serving so they stay bright and fresh instead of turning brown.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 185 kcal
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
