by Party Pinching
I just love CRUMBL cookies and my all time favorite so far are the Banana Cream Pie ones! I had to try to re-create them so here is my Copycat CRUMBL Banana Cream Pie Cookies recipe! They are a little more like shortbread, since the ones I ate at the store I felt were too crumbly and fell apart – I found them hard to eat especially with the pudding on top, so I came up with this recipe and I LOVE how it turned out! I even used Magnolia Bakery’s famous Banana Cream Pie recipe for the topping because, well, it is seriously the best! THE BEST!!
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You will need:
For the Cookie
- 1 1/4 cup butter (room temperature) I used salted butter
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg
- 2 tsp vanilla extract
- 2 ¾ cup all purpose flour
- 3 TB cornstarch
- 1 tsp baking powder
- 3 ½ ” biscuit cutter (optional)
For the Banana Pudding
- 1 (14 oz.) can sweetened condensed milk
- 1 1/2 cup ice cold water
- 1 (3.4 oz.) box vanilla instant pudding mix
- 3 cups heavy cream
- about 3 – 4 bananas chopped
- Nilla Wafers
MY AMAZON PICKS
Using a stand mixer, cream together the butter and sugars until fluffy.
Add in the egg and vanilla. Beat until combined.
In another bowl mix the flour and cornstarch together. Slowly mix in the flour mixture until just combined.
Roll about ¼ cup dough into a ball and place on a cookie sheet lined with parchment paper.
Flatten dough with your hand to make a rustic circle about ¼ inch thick. You can use a biscuit cutter to trim the edges if desired.
Make a small indentation in the center of the cookie by gently pressing the bottom of a measuring cup or drinking glass in the middle of the cookie.
Repeat with remaining dough. I placed 6 cookies per cookie sheet.
Place dough in refrigerator for at least an hour.
When dough is thoroughly chilled, bake at 350 degrees for 12-15 minutes and allow to cool on cookie sheet.
For the banana pudding, beat together the sweetened condensed milk and water in a large bowl for about a minute. Add the pudding mix and beat for another 2 minutes. Cover and refrigerate for at least 4 hours until set.
Whip the heavy cream until stiff peaks form and then fold in the cream into the pudding.
Coarsely crush about 2 cups of Nilla Wafers and fold into the mixture.
Chop up 3 – 4 bananas and fold into the mixture.
Spread a generous amount of pudding on top of each cookie.
Garnish with more crushed Nilla Wafers and a whole one.
(you will have leftover pudding and it never goes to waste at our house! We just eat it out of a bowl)!
I just loved how these copycat Crumbl Banana Cream Pie Cookies turned out – my kids say they’re better than the original!
Yield: 12
Crumbl Banana Cream Pie Cookies (Copycat recipe)
Crumbl Banana Cream Pie Cookies are so good!
Ingredients
- For the Cookie
- 1 1/4 cup butter (room temperature) I used salted butter
- 1 cup granulated sugar
- ¼ cup powdered sugar
- 1 egg
- 2 tsp vanilla extract
- 2 ¾ cup all purpose flour
- 3 TB cornstarch
- 1 tsp baking powder
- 3 ½ ” biscuit cutter (optional)
- For the Banana Pudding
- 1 (14 oz.) can sweetened condensed milk
- 1 ½ cups very cold water
- 1 (3.4 oz.) box vanilla instant pudding mix
- 3 cups heavy whipping cream
- 3 - 4 bananas chopped
- Nilla Wafers
Instructions
Using a stand mixer, cream together the butter and sugars
until fluffy.
Add in the egg and vanilla.
Beat until combined.
In another bowl mix the flour and cornstarch together. Slowly mix in the flour mixture until just
combined.
Roll about ¼ cup dough into a ball and place on a cookie
sheet lined with parchment paper.
Flatten dough with your hand to make a rustic circle about ¼
inch thick. You can use a biscuit cutter
to trim the edges if desired.
Make a small indentation in the center of the cookie by
gently pressing the bottom of a measuring cup or drinking glass in the middle
of the cookie.
Repeat with remaining dough. I placed 6 cookies per cookie
sheet.
Place dough in refrigerator for at least an hour.
When dough is thoroughly chilled, bake at 350 degrees for
14-16 minutes and allow to cool on cookie sheet.
For the banana pudding, beat together the sweetened
condensed milk and water in a large bowl for about a minute. Add the pudding mix and beat for another 2
minutes. Cover and refrigerate for at
least 4 hours until set.
Whip the heavy cream until stiff peaks form and then fold in
the cream into the pudding.
Coarsely crush about 2 cups of Nilla Wafers and fold into
the mixture.
Chop up 3 – 4 bananas and fold into the mixture.
Spread a generous amount of pudding on top of each cookie.
Garnish with more crushed Nilla Wafers and a whole one.
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