For Kids

Mini-Cream Pies

You’ll need:

• cooking spray
• packaged sugar cookie mix¹ (plus ingredients listed on package like an egg and stick of margarine)
• 3-ounce box instant vanilla pudding
• 2 cups milk
• banana
• flaked coconut
• Optional: cocoa powder, chocolate chips, whipped topping, chocolate syrup, toasted almonds
• Equipment: microwave oven, measuring cups, bowls, spoons, oven, mini-muffin pans, hot pads, cooling racks, table knife

¹ You could also make your own favorite sugar cookie recipe or use prepackaged dough that comes in a refrigerated roll.

Directions:

1. Spray muffing pans with cooking spray.
2. Preheat oven to 375 degrees.
3. Follow package directions to mix the cookie dough. Stir until a soft dough forms.
4. To make some chocolate “pie shells”, divide dough between 2 bowls. To one bowl, add 1–2 tablespoons of cocoa powder and stir well.
5. To make pie shells, place a heaping teaspoon of dough into each muffin cup. Use fingers to press dough to an even thickness on bottom and sides of cup.
6. Bake for 7–9 minutes or until puffy and lightly browned around edges.
7. Remove from oven and cool for 10 minutes. Then gently remove each cookie “pie shell” from muffin cup and finish cooling on a plate.
8. Follow package instructions to mix the instant pudding with 2 cups milk. Beat until thickened.

For banana cream pies: Cut banana into slices, then fourths. Place a few small banana pieces into cooled shells and spoon pudding on top.

For coconut cream pies: Sprinkle some flaked coconut into cooled shells, then spoon pudding on top.

For chippy pies: Put a few mini chocolate chips into shell. Spoon pudding on top.

For chocolate cream pies: Use instant chocolate pudding instead of vanilla.

Topping Ideas

Top pies with a dollop of whipped topping.
Drizzle chocolate syrup on top of pies.
Sprinkle toasted almonds or crumbled cookies on top.

Set pies on a pretty plate and serve with a glass of cold milk.