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Banana Cream Pie Cookie Cups
Gerry Biordi

Banana Cream Pie Cookie Cups

Banana Cream Pie Cookie Cups are bite-sized desserts featuring soft, buttery cookie cups filled with creamy banana pie filling and topped with fluffy whipped cream. Inspired by classic banana cream pie, these easy treats are perfect for parties, holidays, and family gatherings.
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Prep Time 25 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Video Notes

Ingredients
  

For the Cookie Cups
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1  large egg
  • 1 1 teaspoon vanilla extract
  • 1 1/4  cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup crushed vanilla wafer cookies
For the Banana Cream Filling
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • 1  cups cold whole milk
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped topping or freshly whipped cream
For the Topping
  • 2 ripe but firm bananas, thinly sliced
  • 1 cup whipped cream or whipped topping
  • 1/4 cup crushed vanilla wafer cookies

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin pan.
  2. Beat the softened butter, granulated sugar, and brown sugar until light and creamy.
  3. Add the egg and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
  5. Fold in the crushed vanilla wafers.
  6. Divide the dough evenly between the muffin cups. Press the dough into the bottoms and slightly up the sides.
  7. Bake for 10 to 13 minutes, until the edges are lightly golden and the centers are still slightly soft.
  8. Remove from the oven. While the cookies are warm, gently press the centers with the back of a small spoon to create cup-shaped wells.
  9. Cool the cookie cups in the pan for 5 to 10 minutes, then transfer them to a wire rack and cool completely.
  10. Whisk the banana cream pudding mix with the cold milk until thickened.
  11. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
  12. Combine the cream cheese mixture with the pudding mixture. Gently fold in the whipped topping until smooth and fluffy.
  13. Spoon or pipe the banana cream filling into the cooled cookie cups.
  14. Top each cookie cup with fresh banana slices and a swirl of whipped cream.
  15. Sprinkle with crushed vanilla wafers and refrigerate for at least 30 minutes before serving.

Video

Notes

  • Shape the cookie cups while they are still warm because they become firmer as they cool.
  • Avoid overbaking the cookie shells. Slightly soft centers create a more tender finished dessert.
  • Use cold milk for the pudding filling so it thickens properly.
  • Add fresh banana slices shortly before serving to minimize browning.
  • For make-ahead preparation, store the cookie shells and filling separately and assemble shortly before serving.
  • Store fully assembled cookie cups in the refrigerator and enjoy within 1 to 2 days.
  • Calorie information is an estimate and can vary depending on the brands and specific ingredients used.