Spectacular dessert for your Holiday table.  So easy, it only takes minutes to assemble.

This is one of the most gorgeous desserts I’ve ever seen!  It’s one of the easiest desserts to make too.

Anyone who tastes this says it tastes just like a banana split, and they are right! Layers of bananas, pineapple and coconut make this a taste treat.

Just like the soda fountain!

The dessert is remarkably light so it won’t lay heavy on you after a huge Thanksgiving or Christmas feast.  So in addition to the traditional pumpkin pie, make this as well for another holiday dessert choice.  If you have calorie counters, then this is perfect to make–lower-fat alternatives may be used with absolutely NO loss of it’s wonderful flavor.

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Banana Split Parfait

Anyone who tastes this banana split parfait dessert says it tastes just like a banana split, and they are right! Layers of bananas, pineapple and coconut make this a taste treat.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: desserts

Cuisine: American

Keyword: banana split, holiday desserts, parfait recipe

Servings: 12 -16

Calories: 455kcal

Author: Judith Hannemann

Ingredients

• 2 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tbsp sugar
• 6.8 oz instant vanilla pudding mix* two 3.4 oz packages
• 3/4 cup cold milk*
• 12 oz evaporated milk, chilled*
• 20 oz crushed pineapple drained
• 1/4 cup shredded coconut
• 4 medium bananas sliced
• 16 oz frozen whipped topping*

Topping:

• 16 maraschino cherries drained and dried off
• 1/2 cup hot fudge sauce or chocolate syrup
• 2 tbsp toasted coconut
• 1/4 cup chopped walnuts

Instructions

• Melt butter and sugar in a small saucepan, making sure sugar is dissolved. Add graham cracker crumbs and mix well, making sure all crumbs are coated with the melted butter.
• Press graham cracker crumbs in the bottom of a 9 x 13-inch pan, forming a crust.
• Whisk the evaporated milk and regular milk together. Add the vanilla pudding mix and whisk for 1-2 minutes, or until pudding begins to thicken. Spread over graham cracker crumbs.
• Layer top of pudding with sliced bananas, coconut and crushed pineapple.
• Spread whipped topping over entire top, using enough to make a high layer (you may not use all 16 oz).
• If using pre-made and refrigerated hot fudge sauce, place in microwave on HI for about 10-15 seconds, or until a pourable consistency (if using chocolate syrup, this step is NOT necessary). Drizzle fudge sauce or chocolate syrup over top of dessert. Sprinkle with the nuts and toasted coconut. Arrange cherries across the top such that each portion will get a cherry.
• Chill for at least 1 hour.

Notes

*Lower fat/calorie products may be safely substituted.

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 69g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 24mg | Sodium: 353mg | Potassium: 429mg | Fiber: 3g | Sugar: 50g | Vitamin A: 327IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 1mg

Banana Split Parfait

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Banana Rama Lama Ding Dong Pie in Revol Dish

An easy frozen banana pie, a Revol dish and the Edsels.  Who could want more?

I am the first one to admit that making a pie…especially the crust…isn’t my forte. Sometimes it works, most times, it DOESN’T.  

The wonderful people at Revol-USA asked me to review their new pie plate.  While I thought I might do a new casserole for them, I figured I’d take a chance on making a pie.  I kept my fingers crossed but then Helen Fletcher did a very timely tutorial on no-fail pie crusts, so I took a chance.  IT WORKS!!!

Anyway, now onto the dish–It’s from their Crumpled collection.

See Revol on the web for more information.

This pie plate is deep, and I mean DEEP, so if you are making a single crust pie, use a recipe for a double crust.

You expect quality from Revol, and you get it in this pie dish.  They are taking a turn into nice bright colors and you have your choice for this pan.  I chose aubergine (purple) but you have bright red, lime green, yellow and dark blue.  Gorgeous in all colors so it’s hard to choose.  The colors are deep and dramatic.  No skimping on pigment here.  They are true artisans.

I baked the pie shell in a 450F/225C oven.  No color change and no breakage or cracking…but this is Revol folks

I also put this into the deep freeze when I filled it.  Again, no ill effects….but this IS Revol, folks

Release of the pie slice was as, well, easy as pie.  Nothing stuck.  Cleanup was just a soapy sponge and the pan looks brand new.

Revol Pie Plate Before Use

Banana Rama Lama Ding Dong Pie

NOTE:  I used Helen Fletcher’s recipe for pie crust.  See her recipe and tutorial at Pastries Like a Pro.  You may also use a frozen prepared pie shell.  Bake “blind” as per package directions.


Process the milk and banana either with a stick blender or a Ninja.  Pour into a large bowl.





Add the pudding mixes and using a wire whisk, beat for one minute.  Fold in 1 (one) cup of the Cool Whip.  Pour into pie shell.  Freeze until set. 


When pie is completely firm, top with remaining Cool Whip and decorate with toasted coconut.  Serve immediately or freeze until ready to serve.


Serves 8-12

Banana Rama Lama Ding Dong Pie

Closer View of Pie and Revol Pie Plate

Full view of pie in plate

Semi Overhead View of Pie and Revol Pie Plate

The post Banana Rama Lama Ding Dong Pie appeared first on The Midnight Baker.