Banana cream pie cookies taste just like the real thing! A homemade vanilla wafer sugar cookie topped with creamy banana cream, diced bananas, and topped with a cookie garnish!
Preheat oven to 350 degrees.Crush cookies in a blender or food processor until they are fine crumbs. Set them aside while you make the rest of the cookie dough.
Cream butter and sugars with an electric mixer in a large bowl. Add egg and mix.
Add milk and vanilla. Mix.
Add dry ingredients, including cookie crumbs. Mix just until dough comes together.
Use a medium cookie scoop to scoop dough onto a parchment paper-lined cookie sheet and bake cookies for 10-12 minutes.
Allow cookies to sit on the baking sheet for 3-5 minutes then transfer to a wire cooling rack to cool completely.
Beat butter with an electric mixer until creamy. Add pudding mix, powdered sugar, and milk, and continue to beat until fluffy.
Fold in Cool Whip and diced bananas.
Spoon pudding mixture over cooled cookies. Top with nilla wafer cookies as a garnish. Store cookies in the fridge.
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Notes
You can use homemade whipped in cream in place of Cool Whip if desired.If you make these ahead of time, you can either add the cookie garnish right away or right before serving. The nilla wafer will soften the longer it sits on top of the pudding. I like it soft or crunchy, but you might have a preference.If you see any of the diced bananas sticking out from the cream, push it under the cream with a spoon. This will prevent the bananas from turning brown while the cookies are stored in the refrigerator.Cookies are best eaten on the day that they are made but can be stored in the refrigerator for up to 4 days.