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Quick Banana Pudding |
Creamy, delicious and easy. Who couldn’t love this?
Quick Banana Pudding |
- 1 cup graham cracker crumbs
- 2 tbs melted butter
- 1 pkg (4-serving size) instant banana pudding*
- 6 oz evaporated milk
- 1/2 cup milk
- 2 medium-sized ripe bananas
- 1/4 cup + 2 tbs toasted coconut
- 1 container (8 oz) Cool Whip
- 2 tbs chopped walnuts
- 1/2 cup hot fudge sauce (or chocolate syrup)
Lower fat/calorie ingredients may be substituted.
Recipe may be doubled–but use 13 x 9-inch pan.
Mix graham cracker crumbs with melted butter. Mix well to make sure all crumbs are coated with butter. Press into a 8 x 8-inch pan; set aside.
Combine evaporated milk and regular milk in a medium bowl. Add the pudding and whisk until thick, about 1 minute. Pour pudding on top of crumb crust in pan.
Slice banana, reserving some slices (about 12) for garnish. Distribute sliced bananas evenly across top of pudding.
Sprinkle toasted coconut on top of bananas. Top with Cool Whip topping.
Microwave hot fudge sauce about 10-15 seconds on HI until it’s a thick but pourable consistency. Microwave step is not necessary when using chocolate syrup. Drizzle across Cool Whip topping. Top with chopped walnuts and reserved banana slices (you can dip the tops of the banana slices in any remaining fudge sauce).
Chill thoroughly–at least 1 hour.
Serves 6
*Vanilla or French vanilla pudding may be substituted, or any flavor you like that combines well with bananas (chocolate comes to mind here)
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