Mix instant banana pudding mix with heavy cream with a whisk until smooth and well blended.

Place in refrigerator covered with plastic wrap. It will thicken as it sets up in refrigerator.

Prepare oatmeal cookie dough according to package.

Place 2 teaspoons of cookie dough into each compartment of a mini muffin pan sprayed with baking spray.

Bake for 10 minutes.

Let cookie cool 5 minutes., then remove from pan and allow to cool completely.

Place banana mixture in a piping bag fitted with a 2D tip and pipe some on top of each cookie bite.

Top with mini chocolate chips.