Star Wars Han Solo Banana Pudding
I’m always down for a good cookie, especially a Star Wars cookie. But when I ordered this Han Solo cookie cutter from etsy, it arrived with much different dimensions than stated in the description…it was huge. They’ve since updated the size on their site and while it doesn’t sound like much, 3.75 x 4.25 inches is a whole lot of cookie.
I will say the impression on this cutter is stunning—so much detail—which is why they couldn’t make it smaller. I tried to make the most of the situation and thought, what is the best use for a giant cookie? Banana pudding with a Star Wars twist, just in time for Solo: A Star Wars Story! Rather than lining the dish with small cookies, I just used the giant Han one and it was an instant success!
Let this be a lesson, when life gives you lemons in the form of a giant Han Solo—make more dessert. Because hokey religions and ancient weapons are no match for a good cookie at your side, kid.
Star Wars Han Solo Banana Pudding
Ingredients:
you’ll need:
Han Solo cookie cutter
1 (5.1 oz) large box vanilla instant pudding mix
1 (12 oz) container whipped topping
2-3 bananas, peeled and sliced
3 Han Solo cookies (recipe below)
vanilla cookie ingredients:
3 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1 cup (2 sticks) unsalted butter
1 cup sugar
1 egg
2 teaspoons vanilla
Instructions:
In a bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer cream the butter and the sugar. Add the egg and vanilla.
Add the flour mixture until combined. When it pulls away from the sides of the bowl, the dough is ready.
Wrap up the dough in plastic wrap. Refrigerate until you are ready to use.
Preheat the oven to 350 degrees. Prep baking sheets with silpats.
Roll out the dough and use the Han Solo cookie cutter to cut out shapes. (You’ll need three for this recipe.)
Place the cookies on the prepped cookie sheets.
Bake for 10-12 minutes, let cool on a wire rack.
Make the pudding according to the package directions, then fold in half (6 oz) of the whipped topping.
Place one of the cookies down into the bottom of a 9″x9″ pan.
Pour half the pudding mixture over the cookie.
Layer half the sliced bananas on top.
Place a second cookie on top, the rest of the pudding mixture, then the remaining sliced bananas.
Spread the rest of the whipped topping, then place the last cookie on top.
Wrap with plastic wrap and keep in the refrigerator until ready to serve.
