banana-cream-cookieHow 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!

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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