Description
These Banana Cream Pie Cookies feature a delicious Nilla Wafer cookie base topped with fresh banana slices and a creamy vanilla custard pudding filling. The cookie dough incorporates finely crushed Nilla Wafers for a flavorful, textured base. A no-bake instant vanilla pudding mixed with whipped cream creates a luscious filling, making these cookies the perfect bite-sized version of the classic banana cream pie dessert.
Ingredients
Nilla Wafer Cookie Dough
- 1 cup unsalted butter – softened to room temperature
- 1 ¼ cups light brown sugar – packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ tablespoon light corn syrup
- 2 ⅔ cups all-purpose flour
- 3 cups Nilla Wafers crumbs – finely crushed, divided
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
Banana Cream Pudding Filling
- 14 oz sweetened condensed milk
- 1 cup cold water
- 3.4 oz instant vanilla pudding mix
- 1 ½ cups heavy cream – cold
Topping
- 2-3 bananas
- 18 Nilla Wafers – broken into chunks
Instructions
- Make the Banana Cream Pudding Filling: In a large bowl, combine sweetened condensed milk and cold water until smooth. Add instant vanilla pudding mix and beat on medium speed for 2 minutes. Cover with plastic wrap and refrigerate for 1 hour or overnight until cold and firm. Then, beat cold heavy cream until stiff peaks form and gently fold into the pudding mixture. Cover and refrigerate until ready to use.
- Prepare the Cookie Dough: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a stand mixer bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add eggs, vanilla extract, and light corn syrup; mix well and scrape down sides. Add flour, 2 ½ cups Nilla Wafer crumbs, cornstarch, baking soda, baking powder, and salt; mix until just combined.
- Shape and Bake Cookies: Portion dough into ¼ cup-sized balls, then roll each in remaining ½ cup crushed Nilla Wafers. Arrange 6 dough balls on the prepared baking sheet and flatten each to about ½ inch thickness. Bake for 10-12 minutes or until edges and tops are set. Remove from oven and cool on pan for 2 minutes.
- Create Indents on Cookies: After 2 minutes, gently press the top of each cookie with the bottom of a flat cup to create a shallow well. Transfer cookies to a wire rack and cool completely.
- Assemble the Cookies: Slice bananas into ⅛ to ¼ inch coins. Place a few banana slices on each cooled cookie. Top with about 3 tablespoons of the pudding filling, then add several broken Nilla Wafer chunks and a final banana slice on top. Serve chilled and enjoy.
- Storage: Store cookies in the refrigerator. Best enjoyed within 24-36 hours, but will keep up to 2 days.
Notes
- Make sure the butter is softened to room temperature for easy creaming.
- Finely crush the Nilla Wafers for the dough to ensure even texture.
- Folding whipped cream gently into the pudding keeps the filling light and airy.
- Pressing an indent into the cookies after baking allows the filling to sit neatly on top.
- Use ripe bananas for the best flavor and sweetness.
- Cookies are best served chilled to maintain the custard consistency.
- Consume within 1-2 days for optimal freshness as bananas can brown.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
