Preheat oven to 350°F. Grease two regular size (12 cup) muffin tins with nonstick cooking spray.

Roll each sugar cookie into a ball and place into the muffin tin. Use a tart shaper dipped in flour, or the back of a spoon, to gently press the dough into the pan and onto the sides. Ensure the bottom isn't too thin and the sides are higher than the bottom to create a crust edge.

Once all muffin tins are full, bake for 10-13 minutes or until golden brown. After baking, use a tart shaper or back of a spoon to gently press down the crust, creating a more pronounced divot. Let them cool completely before removing from the pan and transferring to a wire rack.

Whisk together the banana cream pudding mix and milk until smooth. Refrigerate for 5 minutes. Then, spoon the filling into each cookie crust and refrigerate while preparing the bananas.

Fill a pastry bag with whipped topping, using a large star tip. Keep it refrigerated until ready to use.

Peel and slice the bananas. Optionally, dredge each slice in a small amount of liquid coconut oil and let them drain on paper towels.

Pipe whipped topping onto each cookie pie and top with a banana slice. Either serve immediately or cover loosely and refrigerate until ready to serve.