Banana Pudding Cookies Food

BANANA COOKIES

Steps:

• Sift 1st four ingredients together.
• Mix next 4 ingredients thoroughly.
• Add dry ingredients.
• Blend well.
• Dough will be sticky.
• Stir in chips or raisins and bananas.
• Drop by teaspoonful onto greased cookie sheet.
• Bake at 400 degrees for 12-15 minutes. This is a soft cakey cookie.

BANANA PUDDING COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat your oven to 350°
• Combine the flour and baking soda in a medium mixing bowl and set aside.
• In a separate large mixing bowl cream your butter and sugars together using a hand mixer.
• Add in the dry pudding mix and continue to beat with the hand mixer until well blended.
• Add your eggs and vanilla and beat with the hand mixer until smooth and no lumps remain.
• Combine your wet and dry mixture, stir together with a wooden spoon. Add the white chocolate chips and gently fold together.
• Roll into 1-inch balls and place on a parchment paper lined baking sheet.
• Bake these cookies at 350 degrees F for 8-9 minutes. You want to take them out of the oven before they start to brown. I've found that 8 minutes is usually perfect, 9 minutes at the most. You want these cookies slightly under-cooked.
• Eat warm, or move to a cooling rack and let cool completely.

NOT-TOO-SWEET BANANA PUDDING WITH BOXED PUDDING

Steps:

• BEAT pudding mix with 1 ¾ cups milk for 2 minutes. Wait for 5 minutes for the pudding to set.
• STIR pudding mix into 1 ¾ cups milk in a saucepan. Bring to boil over medium heat, stirring constantly. When pudding begins to boil, remove the pan from heat.
• COVER the pudding with a piece of plastic wrap. Place the plastic wrap directly on the surface of the pudding.
• CHILL in the refrigerator until cool (about 30 minutes).
• POUR the heavy whipping cream into a deep bowl. (A deep bowl will contain the cream and prevent excess splashing when the cream is whipped.)
• STIR 3 or 4 tablespoons of granulated sugar into the heavy whipping cream. (Sugar amount depends on how sweet you prefer your pudding.)
• Using a hand mixer with the WIRE WHIP attachment, WHIP the heavy whipping cream on the highest speed until stiff peaks form. This could take up to 5 minutes. Set aside.
• MIX the sour cream into the cool pudding until combined.
• FOLD the whipped cream into the pudding mixture until combined.
• PEEL and SLICE the bananas into ¼ inch round disks.
• SPREAD a thin layer of pudding at the bottom of a serving dish.
• COVER the pudding with a layer of cookies.
• TOP cookies with a layer of sliced bananas.
• GENEROUSLY SPREAD pudding over the bananas, covering them completely.
• CONTINUE LAYERING cookies, bananas, and pudding until the serving dish is full. Always end with a layer of pudding completely covering sliced bananas.
• COVER and refrigerate 4 hours or up to 24 hours. During this time, the cookies will soften and all the layers of flavor will blend together.
• BEFORE SERVING, garnish the pudding with cookie crumbs and freshly sliced bananas.
• COVER and refrigerate leftovers up to 72 hours or until the bananas are no longer fresh.

BANANA PUDDING

Steps:

• 1. Prepare Pudding: Preheat oven to 325* if you are going to make the meringue.
• 2. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 quart size) Cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.
• 3. Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat,whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat, and stir in vanilla. Pour over vanilla wafers and bananas in bowl.
• 4. Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of bowl.
• 5. Bake at 325* for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes) and cover and chill 1 hour before serving.
• 6. TIP::::1/2 cup no-calorie sweetener may be substituted. It was tested with Splenda No-calorie Granulated Sweetener. ( DO NOT SUBSTITUTE SWEETENER IN MERINGUE.)

BANANA NUT COOKIES

Steps:

• Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
• In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
• Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
• Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
• Makes about 30 cookies.

BANANA PUDDING COOKIES

Steps:

• Prep: Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper or using silicon mats.
• Dough: In a small bowl, combine the flour, baking soda and salt, set aside.
• Next, in a large bowl, combine the softened butter and sugar, mix with an electric handheld mixer. Then, add in the mashed banana, dry pudding mix and the eggs, stir well until combined and smooth. Proceed to pour the dry ingredients into the mixing bowl with banana mixture and mix slowly until fully incorporated. Lastly, add in the white chocolate chips and mix to combine.
• After that, scoop rounded tablespoonfuls of cookie dough onto the prepared parchment lined baking pan.
• Bake: Place the cookies in the preheated oven and bake for 10 minutes or until slightly golden. Let the banana cookies cool for several minutes on the cookie sheet before transferring to a cooling rack. Serve immediately and enjoy!

BANANA PUDDING SUGAR COOKIES

Steps:

• In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

BANANA PUDDING COOKIE

Steps:

• Preheat the oven on 350 . Get out a large bowl and add the butter ( melted ) , then add the sugar and the egg and the lemon and vanilla. beat well until everything is mixed throughly.
• Add the flour and then the baking soda, baking powder and salt . Mix that throughly then add a little more vanilla and then add the cinnamon and just a little more lemon juice .
• Then crunch up the vanilla wafer cookies over the dough. After that , put the cream cheese frosting in a separate bowl and let that sit . Then chop 2 of the bananas and put those in the bowl of cream cheese frosting. Warm the cream cheese frosting and the bananas up for 30 seconds. After you take that out the microwave , stir up the frosting and the bananas.
• Then , pour that into the bowl of dough and mix it well. The dough may seem pretty slimy but thats okay , let the dough freeze for about 10 minutes.
• While that is freezing , get out two cookie sheets and put oil on them .
• After you take the dough out the freezer stir it and if its too slimy add more flour . Put flour on your hands and on top of the dough , don't stir it . Then roll the dough in your hand into a shape of a ball and flatten it a little and put it on the cookie sheet, then chop up the other banana and put a banana piece in the middle of the cookie and continue to do that for the rest of the dough .
• Let the cookies bake for about 10 - 15 mins or until they turn brown around the edges. To keep your cookies soft , take them off the cookie sheet and put the in a plastic closed container and put them in the frig.
• ENJOY !, PLEASE LEAVE COMMENTS AND TELL ME HOW THEY TURNED OUT .

BANANA PUDDING SUGAR COOKIES

Steps:

• Cream the shortening and the sugar together until light and fluffy.
• Beat in the eggs one at a time.
• Stir in the vanilla, baking powder and salt.
• Add the instant banana pudding.
• Mix in 2 cups of the flour add the remaining 1/2 cup only if needed.
• Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 375 degrees.
• Grease baking sheets.
• Shape dough into walnut sized balls and place 2 inches apart on the prepared baking sheet.
• Flatten balls and bake for about 8 minutes or until lightly golden browned.

BANANA PUDDING WITH CHESSMEN® COOKIES

Steps:

• Combine milk and pudding mix in a bowl. Whisk for 2 minutes.
• Combine condensed milk and cream cheese in a separate bowl; beat with an electric mixer until smooth. Fold in whipped topping. Slowly fold in pudding mixture.
• Layer 1/2 of the cookies in the bottom of a 9x13-inch pan. Top with 1/2 of the bananas, 1/2 of the pudding mixture, remaining bananas, remaining pudding mixture, and remaining cookies.
• Chill for 2 hours before serving.

THE BEST BANANA CREAM PUDDING COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together butter, granulated sugar, brown sugar and pudding mix. Add in mashed banana, eggs and vanilla.
• In a separate bowl, combine flour and baking soda. Add into creamed sugar mixture.
• Gently fold in white chocolate chips.
• Roll into 1" balls (or use a cookie scoop) and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
• Bake for 8-10 minutes or until golden brown (be sure not to overcook - they will continue to set up even after being removed from the oven).

BANANA PUDDING WITH PEANUT BUTTER-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer.
• To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms.
• Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.
• To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.
• To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
• Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.
• To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
• Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

BANANA PUDDING

Steps:

• In a medium-size bowl whisk together the sweetened condensed milk with the water and milk.
• Stir in the instant vanilla pudding and blend well.
• Line the bottom of an 8x8 casserole dish with one layer of vanilla wafers.
• Thinly slice your bananas and add a layer of bananas over the wafers.
• Next, give your pudding a quick stir and pour a layer of pudding over the bananas.
• Repeat the layers using wafers, bananas, pudding, wafers, bananas, pudding until you have filled your dish and make the top layer be a layer of vanilla wafers.
• Cover the dish with plastic wrap and refrigerate overnight to allow the vanilla wafers to soften.
• Top with Cool Whip before serving and garnish with extra banana slices or wafers.

BANANA PUDDING BROWNIES

Steps:

• Preheat oven to 325F.
• Dump brown sugar, granulated sugar and melted butter into a large mixing bowl.
• Stir until combined.
• Add the vanilla extract and eggs to the bowl.
• Stir well.
• Add the flour, cocoa powder and salt to the bowl.
• Stir until all of the ingredients are fully combined.
• Add the chocolate chips to the bowl.
• Stir the chocolate chips into the brownie batter.
• Line a 9 x 13 inch baking pan with aluminum foil and spray it well with cooking spray.
• Pour the brownie batter into the pan and spread it out evenly.
• Place the baking pan in the oven and bake the brownies until a toothpick inserted in the center comes up almost clean with just a few crumbs. 18 - 20 minutes.
• Set the brownies aside to cool while you prepare the pudding mixture.
• Pour the instant pudding mix and milk into a large mixing bowl.
• Use an electric mixer to beat the pudding mix and milk until a very thick mixture forms.
• Add the chopped banana to the bowl.
• Continue mixing with the electric mixer until no large chunks of banana remain.
• Add the Cool Whip to the bowl.
• Use a rubber spatula to fold the Cool Whip into the pudding mixture.
• Once the brownies are slightly warm but not too hot, dump the pudding mixture on top of the brownies and spread it out evenly.
• Place the banana slices on top of the pudding mixture.
• Sprinkle the vanilla wafer cookie crumbs on top.
• Place the pan in the refrigerator and chill for at least 3 hours to set.
• After 3 hours remove the pan from the refrigerator and use the foil to lift the brownies from the pan.
• Slice the brownies into 24 squares.
• Serve and enjoy!