Preheat the oven to 350° F.

Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.

Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.

Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.

Portion the dough out into generous 3 tbsp portions.

Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.

Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.

Remove from the oven and allow the cookies to cool on the pan.

Once cooled completely, place the cookies in the fridge to chill while making the topping.

To make the banana cream layer, first heat the heavy cream in the microwave until warm.

Next, stir the entire box of banana cream pudding into the heavy whipping cream. It will be quite thick.

Fold the banana cream mixture into 4 oz of the whipped topping until completely combined.

To assemble the cookies, spread a generous amount of the banana cream filling onto the chilled cookie.

Top with a dollop of whipped topping, spread to cover the top of the cookie.

Serve chilled & enjoy!

Store in the fridge for up to 5 days or they can be frozen for up to 3 months.