"Gimme Thrive" Banana Pudding Bites

by Julie Finlayson


  1. Preheat oven to 325 degrees. Spray a mini muffin tin with nonstick cooking spray.
  2. In a mixer, cream the butter for a few minutes until smooth and fluffy. Add in water and egg and mix well, scraping down sides part way through.
  3. Add in the sugar cookie mix. Mix well, until dough begins to clean the sides of the bowl.
  4. Using a 1.25"-diameter cookie scoop, place a scoop of cookie dough into each mini muffin tin.
  5. Bake for 16 minutes.
  6. In a medium mixing bowl, combine pudding mix and milk and whisk well. Cover and allow to set in fridge.
  7. Immediately upon removing the cookies from the oven, use a melon baller to make a bowl-like indentation in each cookie.
  8. Using a spoon carefully remove cookie cups from the pan and cool on wire rack.
  9. Once cookies are cooled, fill the indentations with pudding. Top with whipped cream.
  10. Right before serving, slice bananas and add a slice to the top of each.


  • 1 c. butter, softened
  • 2 tbsp. Water
  • 1 egg
  • 3 1/3 c. Thrive Vanilla Sugar Cookie Mix
  • 1 pkg. 3.4-ounce instant banana cream pudding mix
  • 2 c. milk
  • 1 can spray whipped cream
  • 2 bananas

Total Time:
Prep Time:
Cook Time:
26 min
10 min
16 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.