This post is sponsored by Pillsbury. All opinions are my own.
The other day Owen told me I was the best mom because I made good food. I think he meant I make good treats. Because lately, it’s all he wants to eat. He’s gotta sweet tooth like his mama. And just like me, he loves banana cream pie! He licked the cream filling out of these little pies like it was goin’ out of style.
I missed out on Banana Cream Pie at Thanksgiving and had been craving it ever since. So I made some. Instead of making an entire pie though, I decided to make little mini pies–perfect for holiday parties! Or three year olds.
The crust for these mini pies is crescent dough pressed into a muffin pan. The dough bakes up soft and puffy, almost like an eclair. (I do have a Banana Cream Eclair Pie that you might wanna try.)
The filling is just instant banana pudding mixed with cream cheese, which this stuff alone is dangerous. Eat it with a spoon, eat it as a dip, make a pie or some mini pies.
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
- 1 package (3.4 oz ) Instant banana cream pudding
- 1 package (8 oz) cream cheese, softened
- 1 large banana, sliced and quartered
- whipped cream
- 1. Preheat oven to 350 degrees F. Lightly grease a muffin tin and set aside.
- 2. Unroll crescent dough and separate into triangles. Press each triangle into each cup forming a shell, pressing the dough up the sides of the cup. Bake for 12-15 minutes until lightly golden. Remove from oven. If the dough has puffed up in the center, gently press it down while warm.
- 3. Prepare banana pudding according to package directions and chill in fridge. In the bowl of a stand mixer beat cream cheese until smooth and creamy. Slowly beat in banana pudding. Whip on high until there are no lumps. Cover and chill in the fridge for 30 minutes.
- 4. Once crescent cups have completely cooled, fill each shell with a spoonful of banana cream mixture. Top with whipped cream and a sliced banana.