Banana Pudding Cookie Cups

• 8.25 oz. (1/2 of 16.5-oz. pkg.) refrigerated sugar cookie dough
• 2 bananas
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1/2 cup thawed COOL WHIP Whipped Topping
• 24 PLANTERS Pecan Halves

1. Heat oven to 375 degrees F.
2. Cut cookie dough into 6 slices; cut each slice into quarters.
3. Press 1 dough piece onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray.
4. Bake 10 to 12 min.
5. or until golden brown.
6. Cool 5 min.
7. Remove from pans to wire racks; cool completely.
8. Cut each banana into 12 slices; place in cookie cups.
9. Beat pudding mix and milk with whisk 2 min.
10. ; spoon over bananas.
11. Refrigerate 1 hour.
12. Top with COOL WHIP and nuts before serving.

bananas, cold milk, thawed cool, halves

Taken from www.kraftrecipes.com/recipes/banana-pudding-cookie-cups-178689.aspx (may not work)