So last week before Christmas my DIL, Jan, hosted a tea party for the family wives and kids. We had a lovely spread of finger foods and we all brought something to contribute. I decided to try some little tart-like things I'd put onto my Pinterest board. I found the recipe here, although I can't say that something this foo-foo qualifies as Mom food. But making the crust from pre-made sugar cookie dough and using instant pudding brings the foo-foo factor down a notch.
Mini Banana Cream Cookie Pies
1 (16.5-ounce) roll refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled (I decided I didn't want to have these quite so banana-y, so I used French vanilla pudding mix)
1 banana
Whipped cream for topping (They used squirty cream from a can like Reddi-whip, but I just whipped a little regular cream...and added some sugar and vanilla)
Preheat oven to 350°. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass (I used a little wooden dough pusher) to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely. (This is not as easy as it looks. Mine didn't slip out as easily as they imply, as evidenced by this picture of the rejects that didn't make it onto the platter.--->)
Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.
These look sooo yummy!!! And just froo-froo enough ;)
Posted by: Rachelle | January 08, 2018 at 01:19 PM