Banana Cream Pie Cookies

A Banana Cream Pie Cookie topped with a banana slice and Nilla Wafer chunks.

Banana Cream Pie Cookies

These are easily the BEST banana cream pie cookies to exist! The cookie base is made of crushed Nilla Wafers, then we top the cookie with fresh banana slices and an easy no-fuss vanilla custard topping.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Chill Time 1

Total Time 1 40

Servings cookies

Calories 532kcal

Author Whitney Wright

Ingredients

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

Topping

2-3 bananas
18 Nilla Wafers broken into chunks

Instructions

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.

Assembly

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.

Video

Notes

You can freeze the cookie dough or the plain cookies, however, I wouldn’t freeze the vanilla pudding topping or any of the assembled cookies.

Check out my Freezing Cookie Dough and Freezing Cookies posts for everything you need to know about storing and freezing!

Nutrition