Monday, February 3, 2014
The Superbowl has come and gone but our hangovers still linger.
The party was a great success and we had such a blast! For the first time in our party history all of the food was gone. Usually we make so much food that we have tons left over but this time was just right... and our waistlines are happy about that.
One of my favorite recipes I made yesterday was the mini banana cream pies. With just a few supplies you can make these bad boys quickly and they're super cute!
What you need...
1 roll Pillsbury refrigerated sugar cookies, 16.5 oz
1 box banana cream pudding, 3.4 oz, prepared according to package and chilled (milk needed)
What you do...
Preheat oven to 350 degrees. Grease a 24-cup mini muffin tin. Cut sugar cookie dough into 24 pieces and roll each into a ball. Place the dough in the muffin tins and bake 15-18 minutes until golden brown.
Remove the pan from the oven and use a shot glass to make depressions in each cup. Let cool for 10 minutes. Remove each cookie cup and let cool completely on a rack.
Spoon a generous amount of pudding in each cookie cup. I used a ziploc bag to make a pastry bag... it made it super easy. Slice the banana into 24 pieces and top the pudding.
Last, add a bit of your whipped topping to each mini pie.
These were so yummy and perfect for anyone who's not a huge fan of super sweet or chocolate desserts (although, do those people even exist?!!!)
This little gal was party ready!
I hope you all had an awesome weekend :)