Caramel-Banana Pudding Whoopie Pies
Serves: about 6
 
Ingredients
  • 1⁄4 cup unsalted butter, softened
  • 1⁄2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 1⁄2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄8 teaspoon kosher salt
  • 2 tablespoons whole milk, room temperature
  • 6 tablespoons dulce de leche
  • 1 medium banana, cut into 1⁄4-inch slices
  • 3⁄4 cup banana cream pie pudding*
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 350°. Spray a 14-inch cast-iron baking pan with cooking spray. Line bottom of pan with parchment paper.
  2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to
  3. minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until well combined.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating at medium-low speed just until combined after each addition. Drop 6 mounds of batter at least 2 to 3 inches apart on prepared pan; gently spread batter into 2-inch rounds. Refrigerate remaining batter.
  5. Bake until lightly golden and a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool on pan for 3 minutes. Remove from pan, and let cool completely on wire racks. Let pan cool completely; repeat procedure with remaining batter.
  6. Spread dulce de leche onto flat sides of half of cookies; top with banana slices. Spread about 2 tablespoons pudding on flat sides of remaining cookies; place cookies, pudding side down, on banana- topped cookies. Serve immediately, or cover and refrigerate for up to 1 hour. Garnish with confectioners’ sugar, if desired.
Notes
*We used Snack Pack Banana Cream Pie Pudding Cup.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/caramel-banana-pudding-whoopie-pies/