Banana Cream Pie Bites

Johnny and I had our bridal shower & bachelor cookout this weekend! It is safe to say we both had a great time! He did something more casual and cooked out on the grill with some buddies. Trying to be a good house wife I made some desserts! I came across this recipe for mini banana cream pies from www.girlversusdough.com. They were delicious and so cute! I loved the idea of using sugar cookies as the base! I already have tons of recipes spinning in my head for new desserts to make inspired from these. Don't you just want to eat one now?!

Ingredients:

1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies

1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
1 banana
whipped cream for topping

Directions:

First, preheat your oven to 350 F. Grease a 24 mini muffin pan. Divide your sugar cookie dough into small balls and press down into the muffin tin to make the crust for the pies. Bake for 15-16 minutes or until a golden brown. Let them cool in the pan for about 10 minutes before transferring to a wire cooling rack.

While the cups are cooling, prepare the banana pudding. If you are feeling adventurous make your favorite banana pudding recipe to fill them with!

One the cups are cooled and the pudding is chilled and set we can start assembling! Take a small spoon and fill each of the cups with pudding. 

Slice your banana and place on top of the pudding. 

Finish with whipped cream and voila! Serve them immediately to avoid the whipped cream from melting. Enjoy!