Monday, June 8, 2015

Mini Banana Cream Pie

I think Banana Cream Pie has got to be one of the greatest inventions.  It's simple, creamy, so easy to make and always hits the spot!  And what's the best way to make something great, even better?  Make it mini!  Because mini ups the adorable factor while capturing the classic flavor in a bite size piece of utopia. Without any further ado, I give you the Mini Banana Cream Pie!

1 (16.5 ounce) roll of refrigerated sugar cookie dough
1 (3.4 ounce) box banana cream pudding
2 cups milk, for pudding
1 banana
whipped cream, for topping

Prepare pudding according to directions on package then chill.  Preheat oven to 350.  Break cookie dough evenly into 24 equal pieces.  Form each piece into a ball and place in a well greased mini muffin tin.  Bake at 350 for 12-15 minutes, until golden brown and set.  Cool for ten minutes.  As they cook and cool, they will naturally fall into a cup shape.  It's so neat!  Carefully remove cookie cups from pan, using a butter knife to loosen them.  Transfer the cookie cups onto a cooling rack to cool completely.  When cooled, fill each cookie cup with pudding.  Slice banana into 24 slices and put one slice on each pudding filled cup.  Top each with a dollop of whip cream.  Serve immediately.

Source:  Inspired Dreamer

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