No-Bake Mini Banana Cream Pies 
Ingredients
1 roll (16.5 oz) refrigerated sugar cookie dough
1 box (3.4 oz) banana cream pudding mix
Milk
1 ripe but firm banana
Whipped cream
Instructions
Preheat the oven to 350°F (175°C). Place the oven rack in the middle position. Grease a 24-cup mini muffin tin thoroughly with non-stick spray or butter, making sure to coat each cup completely, including the top edges.
Prepare the cookie dough – Open the roll of refrigerated sugar cookie dough. Slice the log into 24 equal pieces. To do this neatly, first cut the roll in half, then cut each half in half again (giving you 4 quarters), then slice each quarter into 6 equal rounds. Roll each piece between your palms into a smooth ball.
Fill the muffin tin – Place one dough ball into each greased mini muffin cup. Do not press or flatten them yet; they will melt and spread during baking.
Bake the cookie cups for 15 to 18 minutes, or until the edges are golden brown and the centers look set but are still slightly puffed. Rotate the pan once halfway through baking (around 8 minutes) for even browning.
Create the cup indentation – Remove the pan from the oven and place it on a heat-safe surface. Immediately use the bottom of a shot glass, a small spice jar, or the rounded end of a wooden spoon handle to gently press down the center of each hot cookie cup. Press just deep enough to form a well, but not so hard that you crack the sides. Work quickly while the cookies are still soft and pliable.
Cool completely in the pan for 10 minutes. Then run a thin butter knife or offset spatula around the edge of each cookie cup to loosen it. Gently lift the cups out onto a wire rack and let them cool to room temperature (about 20 minutes). Do not fill while warm, or the pudding will melt and become runny.
Prepare the banana pudding according to the package directions. Typically this means whisking the pudding mix with cold milk for 2 minutes until thickened. Refrigerate the pudding for at least 5 to 10 minutes until it is fully set and chilled.
Slice the banana into 24 even rounds, about 1/4-inch thick. Use a ripe but firm banana so the slices hold their shape and do not turn mushy.
Assemble each mini pie – Spoon a generous teaspoon of chilled banana pudding into the center of each cooled cookie cup, filling the well nearly to the top. Place one banana slice on top of the pudding, pressing down very lightly. Finish with a small dollop of whipped cream on top of the banana.
Serve immediately for the best texture, or refrigerate for up to 2 hours before serving. The cookie cups will soften slightly if stored longer.
No-Bake Mini Banana Cream Pies
