Banana Split Pudding Tart |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Really good and easy. Cook time is the chill time for the pudding. Ingredients:
55 vanilla wafer cookies (about 3 2/3 cups from a 12 oz. box) |
1/2 cup butter, melted |
1 (3 1/2 ounce) box cook and serve instant vanilla flavor pudding and pie filling, not sure of the oz. size, but it is the 4-serving size |
2 cups low-fat milk |
2 ripe bananas, thinly sliced |
1 (20 ounce) can crushed pineapple, drained and patted dry with paper towels |
1 (8 ounce) container whipped topping, thawed |
1/4 cup chopped walnuts |
1 square semisweet baking chocolate (1 oz.) |
8 vanilla wafers |
8 bananas, slices |
9 stemmed maraschino cherries, patted dry |
Directions:
1. Have ready a 9-inch tart pan with removable bottom.
2. Crust:
3. Process cookies in food processor until fine crumbs form.
4. Add butter; pulse to blend. Using bottom of a small measuring cup, press evenly over bottom and up sides of tart pan.
5. Filling:.
6. Prepare pudding mix as box directs using the 2 cups milk. Pour into crust and refrigerate about 1 hour until set and cold.
7. Top pudding with bananas; cover with pineapple.
8. Drop large spoonfuls of whipped topping over pineapple; spread almost to crust mounding slightly in center.
9. Remove pan sides (place on a small sturdy bowl and let pan sides fall down).
10. Put tart on serving plate.
11. Garnish:.
12. Sprinkle tart with wanuts.
13. Holding chocolate over tart, slowly and firmly pull a swivel-blade vegetable peeler across the chocolate, letting just a few shavings fall on top.
14. Melt remaining chocolate in microwave.
15. Arrange wafer cookies, banana slices and cherries on tart; use a spoon to drizzle with the melted chocolate.
16. Serve immediately or refrigerate up to 1 hour.
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