Banana Cream Parfait

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Banana Cream Parfait

Post by Stef on Sat May 09, 2015 12:58 pm





Banana Cream Parfait
 


  • 2 cups graham cracker crumbs

  • 1/3 cup melted butter

  • 2 tbs sugar

  • 2 pkgs (3.4 oz) instant vanilla pudding mix*

  • 3/4 cup cold milk*

  • 1 can (12 oz) evaporated milk, chilled*

  • 1 can (20 oz) crushed pineapple, drained

  • 1/4 cup shredded coconut

  • 4 bananas, sliced

  • 1 large tub (16 oz) frozen whipped topping*

  • Topping:

  • 16 maraschino cherries, drained and dried off

  • 1/2 cup hot fudge sauce or chocolate syrup

  • 2 tbs toasted coconut

  • 1/4 cup chopped walnuts




*Lower fat/calorie products may be safely substituted.


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.

Serves 12-16

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