Banana Split Pudding Tart
Source of Recipe
From Chill Out
List of Ingredients
Crust
55 vanilla wafer cookies (about 32⁄3 cups from a 12-oz box)
1 stick (1⁄2 cup) butter, melted
1 box (4-serving size) cook-&-serve vanilla pudding and pie filling
2 cups 1% lowfat milk
2 ripe bananas, thinly sliced
1 can (20 oz) crushed pineapple, in juice, drained and patted dry with paper towels
1 tub (8 oz) frozen whipped topping, thawed
Garnish: 1⁄4 cup chopped walnuts, 1 square (1 oz) semisweet baking chocolate, 8 vanilla wafers and banana slices, and 9 stemmed maraschino cherries, patted dry
Recipe
1. Have ready a 9-in. tart pan with removable bottom.
2. Crust: Process cookies in food processor until fine crumbs form. Add butter; pulse to blend. Using bottom of a small measuring cup, press evenly over bottom and up sides of tart pan.
3. Prepare pudding mix as box directs using the 2 cups milk. Pour into crust and refrigerate about 1 hour until set and cold.
4. Top pudding with bananas; cover with pineapple. Drop large spoonfuls whipped topping over pineapple; spread almost to crust, mounding slightly in center.
5. Remove pan sides (place pan on a small, sturdy bowl and let sides fall down). Put tart on serving plate.
6. Garnish: Sprinkle tart with walnuts. Holding chocolate over the tart, slowly and firmly pull a swivel-blade vegetable peeler across the chocolate, letting just a few shavings fall on the topping. Melt remaining chocolate in microwave. Arrange wafer cookies, banana slices and cherries on tart; use a spoon to drizzle with the melted chocolate. Serve immediately or refrigerate up to 1 hour.
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