why make this recipe
Banana Cream Sugar Cookie Cups are a delightful treat that combines the sweet flavors of banana cream pudding and the softness of sugar cookies. They are perfect for parties, family gatherings, or simply when you want to indulge in a sweet snack. This recipe is easy and fun to make, making it great for both kids and adults who love a little dessert magic!
how to make Banana Cream Sugar Cookie Cups
Ingredients :
- Store-bought sugar cookie dough
- 1 package Jell-O instant pudding (banana flavor)
- 1 cup Cool Whip or whipped cream
- Fresh banana slices
- Nilla wafers
Directions :
- Preheat the oven according to the sugar cookie dough package directions.
- Grease a mini muffin tin and press the sugar cookie dough into the bottom and sides to form cups.
- Bake as directed on the package until golden, then let cool.
- In a bowl, mix the Jell-O instant pudding with milk as per package instructions.
- Fold in the Cool Whip until combined.
- Fill the cooled cookie cups with the pudding mixture.
- Top with fresh banana slices, a Nilla wafer, and a dollop of whipped cream.
- Serve immediately or refrigerate until ready to serve.
how to serve Banana Cream Sugar Cookie Cups
You can serve Banana Cream Sugar Cookie Cups right away after making them or chill them in the refrigerator for a refreshing treat. They are best enjoyed cold with the creamy filling and fresh banana topping.
how to store Banana Cream Sugar Cookie Cups
To store Banana Cream Sugar Cookie Cups, place them in an airtight container in the refrigerator. They can be kept for up to 2 days. However, for the best taste and texture, try to enjoy them fresh.
tips to make Banana Cream Sugar Cookie Cups
- Make sure to grease the mini muffin tin well to avoid sticking.
- Let the cookie cups cool completely before filling to keep the pudding from melting.
- Use ripe bananas for the best flavor.
- You can add chocolate chips to the cookie dough for an extra special touch.
variation
If you want to switch it up, you can use vanilla or chocolate pudding instead of banana. You could also add crushed graham crackers on top for a little crunch!
FAQs
1. Can I use homemade sugar cookie dough?
Yes, you can use homemade sugar cookie dough if you prefer that over store-bought.
2. How long do these cookie cups last?
They are best enjoyed fresh, but you can store them in the fridge for up to 2 days.
3. Can I make these ahead of time?
Yes! You can prepare the cookie cups and filling separately and assemble them just before serving for the best texture.
Banana Cream Sugar Cookie Cups
Ingredients
Cookie Cups
- 1 package Store-bought sugar cookie dough Use pre-packaged for convenience.
Pudding Filling
- 1 package Jell-O instant pudding (banana flavor) Follow package instructions for mixing.
- 1 cup Cool Whip or whipped cream For a lighter texture, use Cool Whip.
Toppings
- 1 cup Fresh banana slices Use ripe bananas for best flavor.
- 12 pieces Nilla wafers For garnish.
Instructions
Preparation
- Preheat the oven according to the sugar cookie dough package directions.
- Grease a mini muffin tin and press the sugar cookie dough into the bottom and sides to form cups.
- Bake as directed on the package until golden, then let cool.
Filling
- In a bowl, mix the Jell-O instant pudding with milk as per package instructions.
- Fold in the Cool Whip until combined.
Assembly
- Fill the cooled cookie cups with the pudding mixture.
- Top with fresh banana slices, a Nilla wafer, and a dollop of whipped cream.
Serving
- Serve immediately or refrigerate until ready to serve.