Preheat your oven to 350 degrees.
Cut sugar cookie dough into 12 slices.
Press each slice into a greased muffin tin. Press into the bottom and up the sides about 2/3 of the way, to create a little bowl.
Bake for about 15-16 minutes until the edges just start to turn a golden brown color.
Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so they'd fall out)
When they are cool, mix pudding mix, milk and 1/2 cup cool whip. Set aside.
Place 1 banana slice in the bottom of each cookie cup.
Spoon pudding into each cookie cup.
Top with a dollop of whipped cream.
Top each cup with an additional banana slice if desired