Mini Banana Cream Cookie Pies
1 16.5 oz roll of Pillsbury refrigerated sugar cookie dough – $2.50
1 3.4 oz box banana cream pudding, prepared – $0.88
1 banana – $0.10
1 can whipped cream topping – $1.45
1. Preheat oven to 350 degrees. Grease a 24-cup mini muffin tin.
2. Divide dough into 24 even pieces and then roll each piece into a ball. Place each ball into the muffin cups.
3. Bake dough until golden brown—about 12 – 15 minutes. Remove from oven and use a press to indent the cookies. Let cool for 10 minutes before using a butter knife to remove the cups. Place cookies on a wire rack to cool completely.
4. Spoon a spoonful of pudding into the center of each cookie. Slice a banana into 24 slices and place them on top of the pudding. Top each pie with a dollop of whipped cream.
Yields: 24 mini pies
Total Cost: $4.93