Mini Banana Cream Crescent Pies
Total Time: 25 minutes
- Prep: 10 minutes
- Cook: 12-15 minutes
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 package (3.4 oz ) Instant banana cream pudding
- 1 package (8 oz) cream cheese, softened
- 1 large banana, sliced and quartered
- Whipped cream
Preheat oven to 350 degrees F. Lightly grease a muffin tin and set aside.
Unroll crescent dough and separate into triangles. Press each triangle into each cup forming a shell, pressing the dough up the sides of the cup. Bake for 12-15 minutes until lightly golden. Remove from oven. If the dough has puffed up in the center, gently press it down while warm.
Prepare banana pudding according to package directions and chill in fridge. In the bowl of a stand mixerbeat cream cheese until smooth and creamy. Slowly beat in banana pudding. Whip on high until there are no lumps. Cover and chill in the fridge for 30 minutes.
Once crescent cups have completely cooled, fill each shell with a spoonful of banana cream mixture. Top with whipped cream and a sliced banana.
This is post is paid for by an advertiser; produced by Serious Eats. Read more about our advertising policy here.