Ingredients
1 tub Cool Whip
1 package vanilla pudding
2 bananas, sliced
for shortbread cookies:
6 TBS butter, room temp
1/3 cup powdered sugar
1 tsp vanilla
pinch of salt
3/4 cups flour
Directions
1. Make shortbread cookies: Cream butter and sugar together until smooth. Add vanilla and salt and mix. Spoon in flour 1/4 cup at a time and mix. Shape dough into ball and refrigerate for 30 minutes. I left it in for much longer and it kind of got hard so try to stick to 30 minutes if you can.
2. Make your pudding and refrigerate.
3. Preheat oven to 325 degrees and spray cupcake tin with nonstick spray. Divide the dough into 20 balls and press into the cupcake tins. Use your thumb to make an imprint in the middle so that the cookies will hold the pudding better. Bake for 10 minutes and let cool for 5-7 minutes.
4. Construct your mini pies: Put some pudding on the shortbread cookies, a slice of banana and some whipped cream! Enjoy!
These were pretty good but I could only have two at a time, they were pretty rich. They were yummy though, great combination of flavors!
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