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.
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yield
10 serving(s)
prep time
30 Min
cook time
15 Min
method
Refrigerate/Freeze
Ingredients For banana pudding torte
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2 cvanilla wafers
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1/4 ccoconut, shredded
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1/4 cpecans, finely chopped
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1/4 cbutter, melted
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2 pkg(3.4-oz) vanilla instant pudding mix
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3 cmilk
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1(8-oz) container of cool whip
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4 - 5ripe bananas, chopped
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2/3 cenglish toffee bits (like heath milk chocolate toffee bits)
How To Make banana pudding torte
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Banana Pudding Torte:
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