1large packageBanana Cream Pie flavored puddingOR Vanilla pudding, plus milk called for
bananasto top the cookies
Preheat your oven to 350. Line 2 large baking sheets with silpats or parchment paper.
In a large bowl or stand mixer, beat the butter and sugar for 2 minutes until light and fluffy. Scrape the sides and bottom of the bowl with a spatula.
Add baking powder and salt. Stir to combine.
Add egg and almond or vanilla extract and beat well.
Add the graham cracker crumbs and the flour and stir just until combined. All the flour streaks should be stirred in.
Shape the dough into large walnut sized balls of dough and place on the baking sheets about 2 inches apart.
Bake at 350 for 9-12 minutes until they have just barely lost the shine on top of the cookie.
Let cool on the pan 5 minutes, then remove to a wire rack and let cool completely.
Meanwhile, make the pudding according to package instructions. Chill in the fridge.
Make the cream cheese whipped cream. Add the cream cheese to another large bowl, or wash the one you used for the cookies. Beat the cream cheese until it is very smooth, making sure to scrape the sides and bottom of the bowl. Scrape the cream cheese into another small bowl and set aside.
In the same mixing bowl (no need to wash), beat the cream on high speed. Add the vanilla, salt, and powdered sugar. Beat for 2-4 minutes until soft peaks form.
Add the cream cheese back into the whipped cream. Stir until combined.
To assemble cookies, spoon a dollop of pudding onto the center of a cookie, then top with a spoonful of cream cheese whipped cream and a banana slice.
If you have leftovers, throw it all in a bowl and call it a trifle!
*I used almond extract because that's what I usually put in Spritz. And I forgot that I was going for Banana Cream Pie flavors. I really liked it with the almond though, so I'm leaving it, but feel free to replace with an equal amount of vanilla.