How cute are these mini banana cream pies? But looks aren’t everything. They’re also delicious and the perfect dessert for your spring and summertime get togethers!

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

Directions

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

Mini Banana Cream Cookie Pies