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Banana Pudding Cookie Sandwiches. A new version on a southern classic! These Nilla Wafers are filled with a banana pudding mousse! Quick, simple,and fun to eat!
It’s finally time! Time for me to head on out to Texas! If you’ve read my previous posts you’ve been reading about my big move from California to Texas. In an attempt to get myself ready, and to be accepted, I’ve decided I’m going to attempt some Texas inspired treats.
First treat that came to my mind was Banana Pudding. The classic, southern, yummy, banana pudding with the Nilla wafers, and whipped cream. You know what I’m talking about!
Of course I had to put my own twist on it, so I turned it into these fun and cute little banana pudding cookie sandwiches.
And trust me when I tell you this stuff is so easy to make, and it is the bomb! I love banana pudding, and this tastes just like it, but it’s thicker because of the heavy cream. Which makes it perfect for using as a type of frosting, or in this case, filling.
Of course I had to add some sprinkles to a few of them, just to make them a little more fun. As we all know, sprinkles just make me happy.
You are going to love how easy these are to make, and how fun it is to have an easy to grab banana pudding treat! These would be perfect to set out for any gathering!
Banana Pudding Cookie Sandwiches
Ingredients
- 1 box Nilla Wafers
- 1 (3.4 ounce ox) instant banana pudding
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- Sprinkles as desired
Instructions
- Pour heavy whipping cream into mixing bowl and mix, starting on low speed, then as it gets thicker, increase the speed until it is almost the consistency of whipped cream. Add in the instant pudding and the powdered sugar. Continue to mix on high speed until fully combined and the mousse is the consistency of a thick whipped cream.
- Add the banana mousse to a piping bag and pipe onto the Nilla Wafers. Sandwich the Nilla Wafers together to create a cookie sandwich with the banana mousse as the filling.
- Serve immediately, or store in an air tight container in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were simply amazing!!!
Welcome to Texas! We are glad you are here. Enjoyed reading this recipe and I can’t wait to try it. I’m just wondering… How many days can we store in the refrigerator?
Just wanting to make sure, the instant pudding, you just add the mix? Or do u make the pudding & then add it? They look very delicious!
Yes! Just add the powdered mix to the rest of the ingredients. Don’t actually make the pudding first.
What is the consistency of the mousse? Is it thick enough to use inside a cake as a filling? Can I make it a day or two ahead and it will hold up?
Great questions!! The mousse is really thick. Thicker than whipped cream is. It should hold up nicely as a filling for a cake. I’ve been able to keep cookie cups with the filling for 3-4 days before with this filling keeping it’s consistency. Just keep it refrigerated. So a day or two should be perfectly fine 🙂
The recipe says you can make ahead and store in the fridge. My question is, did the cookie get mushy? Want to make these for a party and it would be easier to have them done ahead of time. Thanks!
Hi Heather! Yes they can be made ahead of time. They do start to get a little mushy after the first day. But if you’re making them the day of the party and storing them until it’s time they’ll be just fine 🙂 Enjoy!
Just finished making these and the Twix cookie cups for a 4th cookout. They were super easy to make!! I tripled the banana mousse because I was worried I wouldn’t have enough. Thank goodness I had plenty because I get to keep some for myself!!! 🙂 thanks for sharing! Can’t wait to try more of your recipes!!!
Yay!! Sounds like you had quite the cookout for the 4th! So glad you enjoyed. Isn’t that banana mousse just amazing! If you have some left check out the Chunky Monkey bites. Basically just put some of the mousse on brownies and it’s DE-licious!