banana pudding torte
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.
prep time
30 Min
cook time
15 Min
method
Refrigerate/Freeze
yield
10 serving(s)
Ingredients
- 2 cups vanilla wafers
- 1/4 cup coconut, shredded
- 1/4 cup pecans, finely chopped
- 1/4 cup butter, melted
- 2 packages (3.4-oz) vanilla instant pudding mix
- 3 cups milk
- 1 - (8-oz) container of cool whip
- 4 - 5 - ripe bananas, chopped
- 2/3 cup english toffee bits (like heath milk chocolate toffee bits)
How To Make banana pudding torte
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Step 1CRUMBS: 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.
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Step 2PUDDING: 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.
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Step 3ASSEMBLY: In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Tag:
#Quick & Easy
Keyword:
#coconut
Keyword:
#Southern
Keyword:
#pecans
Keyword:
#CLASSIC
Keyword:
#banana pudding
Keyword:
#Dessert
Culture:
Southern
Ingredient:
Nuts
Method:
Refrigerate/Freeze
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