Ingredients
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 3/4 cups milk
- 1 box Refrigerated Pie Crust, softened as directed on box
- 3/4 cup coarsely crushed Golden Oreo sandwich cookies (about 6 cookies)
- 1 large banana, cut into 24 slices
- 1 cup whipped topping
In medium bowl, mix pudding and milk;
beat with whisk about 2 minutes or until soft-set. Cover and refrigerate
30 minutes.
Heat oven to 400°F. Remove pie crusts from pouches; unroll on work
surface. Using rolling pin, roll crusts to 12-inch diameter. Using
3-inch round cutter, cut out 12 rounds from each crust.
Invert two 12-cup mini muffin pans. Place crust rounds on backs of the
24 muffin cups, pressing and pinching to form cups. Bake 10 to 12
minutes or until light golden brown. Cool crusts 5 minutes before
removing from pans to cooling rack; cool completely.
Fill each pie crust with about 1 tablespoon pudding. If serving right
away, top with crushed cookies, sliced bananas and whipped topping.
Otherwise, refrigerate up to 3 hours until ready to serve; add toppings
immediately before serving.
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