Ingredients
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1
-
3
-
1/3
-
4
-
5 1/8
-
1
-
-
-
-
-
-
-
-
-
Directions
Banana Pudding With Graham-Cracker Crunch, A different take on banana pudding , Made this for dessert the other day I heard from one DD Mom, you know I don’t like banana pudding however; one bite and she quickly changed her mind Everyone in the family loved the graham cracker crunch we all felt it took the recipe to a whole new level Thanks for posting this tasty treat Made and reviewed for the 40th AUS/NZ Recipe Swap , Yummy! We loved this rich, creamy pudding dessert! The graham cracker crunch part made it really special My little girl just loved it! used sugar-free pudding and nobody seemed to notice Thanks, GailAnn! Made for alphabet chefs tag
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Steps
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1
Done
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Preheat the Oven to 325 Degrees. Butter a Baking Sheet. in a Medium Bowl, Stir the Graham-Cracker Crumbs and Melted Butter Together. Press the Crumb Mixture Onto the Baking Sheet in a Circle That Is Approximately 8 Inches in Diameter. Bake For 8 Minutes. Set Aside to Cool. |
|
2
Done
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Use a Small Spoon to Drizzle the Melted Chocolate Chips Thickly Over the Baked Crumbs on the Baking Sheet. Let the Crunch Sit Until the Chocolate Is Firm. [the Chocolate Holds the Crunch Together in Large Pieces So It Does not Crumble When It Is Transferred to the Pudding. I Always Have a Problem With This Step, but If It Crumbles It Doesn't Alter the Flavor :-)]. |
|
3
Done
|
in the Bottom of a 2-Quart Serving Bowl, Spread 1/2 of the Banana Slices. Spread About 1/2 of the Pudding Over the Bananas and Sprinkle About 1/3 of the Graham Crunch (breaking It Up With a Spatula as You Transfer It) Over the Pudding. Repeat the Layering Once. |
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4
Done
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Spread the Whipped Cream Over the Crunch and Sprinkle With the Remaining Crunch. Refrigerate For at Least 2 Hours or Overnight and Serve Cold. |
