Banana Pudding Torte

Tammy Raynes

By
@Tammy_Raynes

Every Southerner knows that Banana Pudding is a staple in your home on Sunday's.

There are several recipes out there from cooking the filling to using instant pudding and cool whip for filling.

This is a little different style, but still uses the instant pudding and cool whip type recipe.

The coconut and pecans add a different flavor and crunch to a much loved southern recipe.


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Rating:

Serves:

10

Prep:

30 Min

Cook:

15 Min

Method:

Refrigerate/Freeze

Ingredients

2 c
vanilla wafers
1/4 c
coconut, shredded
1/4 c
pecans, finely chopped
1/4 c
butter, melted
2 pkg
(3.4-oz) vanilla instant pudding mix
3 c
milk
1
(8-oz) container of cool whip
4 - 5
ripe bananas, chopped
2/3 c
english toffee bits (like heath milk chocolate toffee bits)

Directions Step-By-Step

1
CRUMBS: Preheat oven to 350 degrees. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7 to 12 minutes, tossing mixture lightly a few times. Cool completely before filling.
2
PUDDING: In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a ziploc bag and snip a small tip from the corner to pipe into glass dishes.
3
ASSEMBLY: In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Nuts
Regional Style: Southern
Other Tag: Quick & Easy