These Banana Pudding Whoopie Pies turn classic banana pudding into a soft, handheld dessert with fluffy cake-like cookies and creamy banana filling.
Banana pudding is a Southern classic that’s especially popular at holidays, potlucks, and family gatherings. Turning it into whoopie pies keeps the nostalgic flavour while making it easier to serve, share, and transport.
If you like these Banana Pudding Whoopie Pies, you’ll also want to try Easy Caramel Apple Fluff Dessert, Homemade Chocolate Sandwich Cookies, or Chocolate Peanut Butter Fat Bombs for more crowd-pleasing sweets.
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💖 Why This Recipe Works
- Instant pudding creates a thick, creamy filling without cooking.
- Soft cake-style cookies mimic the texture of traditional banana pudding layers.
- Chilling the filling ensures clean, stable sandwich cookies.
⭐ Star Ingredients
- Banana Cream Pudding Mix: Delivers classic banana flavour and a smooth, velvety filling.
- Heavy Cream and Milk: Help the pudding set thick and rich for piping.
- Butter and Eggs: Create soft, tender cookies that stay fluffy.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Extra Banana: Add mashed ripe banana to the cookie batter for stronger banana flavour.
- Vanilla Twist: Use vanilla pudding instead of banana cream for a milder filling.
- Mini Whoopie Pies: Scoop smaller portions and reduce bake time slightly.
- Less Sweet: Skip the powdered sugar topping.
If you enjoy nostalgic pudding-based desserts like this, you may also like Chocolate Caramel Bark or Banana Chocolate Chip Cookies for similar comfort-style treats.
🔪 How To Make Banana Pudding Whoopie Pies
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, mix milk, heavy cream, and banana pudding mix with a hand mixer until very thick. Cover and refrigerate for 45–60 minutes.
- Step 2: Beat sugar, butter, and vanilla together until light and fluffy, then mix in eggs.
- Step 3: In a separate bowl, whisk salt, baking powder, baking soda, and flour.
- Step 4: Alternate adding milk and dry ingredients to the batter, mixing until smooth.
- Step 5: Once smooth your batter is ready to scoop.
- Step 6: Scoop about 1½ tablespoons of batter onto the baking sheet, spacing cookies 2–3 inches apart.
- Step 7: Bake for 12–14 minutes until bottoms are lightly golden and tops remain pale. Cool completely.
- Step 8: Pipe pudding onto half the cookies, top with remaining cookies, dust with powdered sugar if desired, and serve.
💡 Hint: Let the cookies cool fully before filling so the pudding stays thick and doesn’t melt.
👩🍳 Expert Tips
- .Clean up batter edges before baking for rounder cookies.
- Use a piping bag for even filling.
- Chill assembled pies briefly for the cleanest bite.
💭 FAQs
Yes. Banana pudding whoopie pies can be assembled and stored in the fridge for up to two days.
The pudding needs enough chilling time to fully thicken before piping.
Freezing is not recommended, as the pudding texture can change.
Yes. They should be stored chilled due to the pudding filling.
💖 Serving Suggestions
- Serve chilled for the best texture.
- Add to dessert trays or potluck tables.
- Enjoy with coffee or tea for a sweet treat.
🍽 Try These Tasty Dessert Recipes
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Banana Pudding Whoopie Pies
Ingredients
- 1 Cup Milk
- ¼ Cup Heavy Whipping Cream
- 1 Box Banana Cream Instant Pudding Mix 3.4 oz
- 1 Cup Sugar
- 1 teaspoon Vanilla Extract
- ½ Stick Butter Unsalted, Room Temperate
- 2 Eggs
- ¼ Cup Milk
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 ½ Cup Flour
- ¼ Cup Powdered Sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, mix milk, heavy cream, and banana pudding mix with a hand mixer until very thick. Cover and refrigerate for 45–60 minutes.
- Beat sugar, butter, and vanilla together until light and fluffy, then mix in eggs.
- In a separate bowl, whisk salt, baking powder, baking soda, and flour.
- Alternate adding milk and dry ingredients to the batter, mixing until smooth.
- Once smooth your batter is ready to scoop.
- Scoop about 1½ tablespoons of batter onto the baking sheet, spacing cookies 2–3 inches apart.
- Bake for 12–14 minutes until bottoms are lightly golden and tops remain pale. Cool completely.
- Pipe pudding onto half the cookies, top with remaining cookies, dust with powdered sugar if desired, and serve.
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