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Chocolate Banana Pudding with Toffee Bars

Source of Recipe


Cooking Light-September 1999






List of Ingredients



• 2/3 c. all purpose flour
  
• 3/4 c. sugar
  
• 1/2 tsp. salt
  
• 3 c. 1% milk
  
• 4 large egg yolks
  
• 1 ounce semisweet chocolate
  
• 2 tsp. vanilla extract
  
• 2 c. frozen reduced-calorie whipped topping, thawed
  
• 3 (1.4 ounce) English toffee candy bars, divided and chopped
  
• 30 reduced fat chocolate wafers (such as Nilla), divided
  
• 3 c. sliced ripe banana, divided
  






Instructions



1. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar and salt in a medium saucepan, gradually add milk and egg yolks stirring well with a whisk. Cook over medium heat until thick (about 10 minutes), stirring constantly. Add chocolate, stir until melted. Remove from heat, stir in vanilla, set aside.
   
   
2. Combine whipped topping and 2 chopped candy bars.
   
   
3. Arrange 15 wafers in the bottom of a 2-quart baking or souffle dish, top with 1 1/2 cups banana slices. Spoon half of custard over banana; top with half of candy bar mixture. Repeat layers. Top with 1 chopped candy bar. Cover and chill at least 2 hours.
   
   
4. Yeild: 12 servings
   
   
5. Calories: 284 (28% from fat); Fat 8.7 g (sat 5.3g, mono 1.8g, poly 1g); Protein 5.6g; Carb 46.9g; Fiber 1.4g; Chol 80mg; Iron 1.1mg; Sodium 204mg; Calc 111mg