Banana Cream Pie Cookies
These are the best Banana Cream Pie Cookies because the cookie base is made with Nilla Wafer cookie crumbs, the filling is made with vanilla instant pudding and whipped cream for a light and fluffy texture, and there’s a layer of fresh bananas in the middle! I mean, if that isn’t Banana Cream Pie in cookie form I don’t know what is!
Turning pies into cookies is one of my favorite things! The flavors are amazing! Behold my Boston Cream Pie Cookies, French Silk Pie Cookies and Crumbl Key Lime Pie Cookies! If those don’t knock your socks off, then let’s make some real pies :). Or you can try my Magnolia Bakery Banana Pudding recipe!
Why This Recipe Works
- Nilla wafer cookie dough. This banana cream pie cookies recipe has a big, big difference from others! The cookie dough is made with Nilla wafer cookie crumbs! It’s similar to my graham cracker cookies I use in my Crumbl New York Cheesecake Cookies, Raspberry Cheesecake Cookies, and Crumbl Salted Caramel Cheesecake Cookies which use graham cracker crumbs. This brings out the Nilla wafer flavor much more than other recipes!
- Pillowy soft no-fuss banana cream pie filling. The banana cream pie topping for these cookies comes together very easily thanks to using an instant vanilla pudding mix!
- Better than Crumbl banana cream pie cookies. This banana cream pie cookie recipe will produce cookies that are much better than what you can buy at Crumbl. First, you don’t have to spend $$ and you get way more than one cookie! And then because the cookie has Nilla wafers, the topping is smooth and the fresh bananas make this the best banana cream pie cookie!
- Nilla Wafer Crumbs: Using finely crushed Nilla Wafers will make these banana cream pie cookies taste so much more like your favorite banana cream pie recipe!
- Cornstarch: Using cornstarch will help keep these banana cream cookies thick and moist.
- Sweetened Condensed Milk: This will help thicken and sweeten the vanilla pudding mixture for the tops of the cookies.
- Instant Vanilla Pudding Mix: This is a cheaters way of making banana cream pie filling! It’s a thick, smooth, and creamy filling without having to use eggs or spend time baking it!
- Light Corn Syrup: The corn syrup is just a small amount and will make a big difference in the softness of the banana cream cookies. Since these cookies are best enjoyed chilled, it will keep the cookies soft even when cold.
- Heavy Cream: The heavy cream will be beaten into whipped cream and will be folded into the vanilla pudding mixture to make a fluffy and light texture.
- Bananas: Adding tons of fresh bananas to the topping is how we get that delicious banana flavor.
- Make the banana cream pudding filling. Add the sweetened condensed milk and cold water to a large bowl. Add the vanilla instant pudding mix. Beat on medium speed for 2 minutes using a hand mixer. Cover and store in the fridge for at least 1 hour or up to overnight. Beat the heavy cream to stiff peaks. Gently fold in the whipped cream into the pudding mixture. Cover and store until ready assemble the banana cream pie cookies.
- Make the Nilla Wafer cookie dough. Cream the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the egg, light corn syrup, and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula as needed.
- Add dry ingredients. Add the flour, 2 1/2 cups of the crushed Nilla wafers, the cornstarch, baking powder, baking soda, and salt. Mix until the dough just forms.
- Portion into dough balls. Using a 1/4 cup, portion into dough balls. Roll each dough ball in the remaining 1/2 cup Nilla wafer crumbs. Place 6 on a baking sheet lined with parchment paper. Gently press down on the cookie dough until they resemble thick disks.
- Bake. Bake the Nilla wafer cookies in an oven preheated to 350°F for 10-12 minutes. The eggs will be set and the tops will be just barely set. Remove and let cool on the cookie sheet for 2 minutes. Then, using the bottom of a measuring cup or glass, gently press down on the centers of each cookie to form an indent. Transfer to a wire rack to cool completely.
- Add sliced bananas and vanilla pudding topping. Once the cookies have cooled, place banana slices in the cookie indents. Using a 3 tablespoon cookie scoop, portion some of the vanilla pudding mixture on top of the banana slices. Add Nilla wafer pieces and a slice of banana for decoration. Enjoy!
You can use a food processor to get the Nilla wafer crumbs. Or you can place them in a ziplock bag and use a rolling pin to crush them. You just want them in a fine crumb.
These cookies don’t spread a ton, so you’ll want to flatten them to about ½” thickness or so.
Don’t over mix the cookie dough. Once the dough comes together, you are good to go!
The indent will give you a nice area for the banana slices to sit so they don’t slide off the cookie. Don’t push down too much, you don’t want the bottom of the indentation to be super thin or else it will be crispy and you’ll lose any of that soft cookie texture from removing the cookies from the oven at the most precise time! 🙂
The chill time for the vanilla pudding will help it set up so the topping will sit on the cookies nicely. Whip up the heavy cream. Don’t use cool whip.
Make Ahead, Storing, and Freezing
Store the banana cream cookies in the fridge and serve chilled. Cookies will last for 2 days, but best served within 24-36 hours of making them.
Store the vanilla pudding topping in an airtight container in the fridge for 1-2 days.
The Nilla cookies, if undecorated, can be stored in a ziplock bag at room temperature for 2-3 days or in the fridge for 3-4 days. If topped with the banana and vanilla pudding, best to enjoy within the 24-36 hours as instructed above. (And of course, stored in the fridge).
You can freeze the cookie dough or the plain cookies, however, I wouldn’t freeze the vanilla pudding topping or any of the banana cream pie pudding cookies that have the vanilla pudding topping on top.
It could be that you didn’t have the right vanilla pudding mix. There’s a cook and serve option that won’t give you the same results as the instant pudding. You also want to be sure the water you use is cold. Make sure to chill it for at least an hour. Finally, you’ll want the heavy cream to be whipped up into stiff peaks so it will hold its shape.
Yes. It’s traditionally a custard pie which means egg yolks are whipped and tempered (which means to slowly heat up). This cream pie cookies recipe uses a shortcut recipe for the filling so you don’t have any cooking or any eggs.
Banana cream pie with vanilla wafers is made with a delicious cookie crust, a smooth and sweet vanilla pudding custard filling and fresh bananas topped with whipped cream! These cream and banana cookies really have the same flavor of a banana cream pie!
- Crumbl Snickerdoodle Recipe
- Crumbl Cornbread Cookie
- Mom’s Recipe Crumbl Cookie
- Crumbl Biscoff Butter Cookies
Banana Cream Pie Cookies
Nilla Wafer Cookie Dough
- 1 cup unsalted butter - softened to room temperature
- 1 1/4 cups light brown sugar - packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 tablespoon light corn syrup
- 2 2/3 cups all-purpose flour
- 3 cups Nilla Wafer crumbs - finely crushed, divided
- 2 teaspoons cornstarch
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Banana Cream Pudding Filling
- 14 oz sweetened condensed milk
- 1 cup cold water
- 3.4 oz instant vanilla pudding mix
- 1 1/2 cups heavy cream - cold
- 2-3 bananas
- 18 Nilla Wafers - broken into chunks
Make the Banana Cream Pudding Filling
- In a large bowl mix the sweetened condensed milk and cold water until combined. Add the instant vanilla pudding mix and beat on medium speed for 2 minutes. Cover the bowl with plastic wrap and refrigerate for 1 hour, or overnight. (While this is chilling you can make the cookies).
- Remove pudding mixture from the fridge, it should be cold and firm.
- Beat the heavy cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the pudding mixture until combined. Cover and store in the fridge until ready to use on the cookies.
Make the Nilla Wafer Cookie Dough
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar. Add the egg and vanilla extract, and light corn syrup and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
- Add the flour, 2 ½ cups crushed Nilla Wafer crumbs, cornstarch, baking soda, baking powder, and salt and mix to combine.
- Using a ¼ cup portion the dough into round balls. Roll each ball in the remaining ½ cup of Nilla Wafer crumbs. Place 6 balls of dough on the baking sheet. Press on the tops of each ball with the palm of your hand to flatten each ball into a thick disk. These cookies don’t spread a ton, so you’ll want to flatten them to about ½” thickness or so.
- Bake for 10-12 minutes or until the edges and tops are just set. Remove from the oven and let cool on the pan for 2 minutes. After 2 minutes, gently press down on each cookie with a flat bottomed cup or a measuring cup to create a small indent in each cookie. Transfer the cookies to a wire rack to cool completely.
- Slice the bananas into 1/8”-1/4” coin slices. Place a couple of banana slices on top of each cookie. Spoon 3 tablespoons of the pudding mixture on top of each cookie. Place several Nilla Wafer cookie chunks on top of each cookie and top with a banana slice. Enjoy!
- Store cookies in the fridge and serve chilled. Cookies will last for 2 days, but best served within 24-36 hours of making them.