Banana Pudding Torte
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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2 cvanilla wafers
1/4 ccoconut, shredded
1/4 cpecans, finely chopped
1/4 cbutter, melted
2 pkg(3.4-oz) vanilla instant pudding mix
1(8-oz) container of cool whip
4 - 5ripe bananas, chopped
2/3 cenglish toffee bits (like heath milk chocolate toffee bits)
How to Make Banana Pudding Torte
- 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.
- 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.
- ASSEMBLY: In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.