Banana Cream Parfaits Recipes

BANANA CHOCOLATE PARFAITS

Steps:

• In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream. , Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.

BANANA CREAM PIE PARFAITS

Steps:

• In a blender, combine vanilla yogurt, sliced banana, vanilla extract and blend until smooth.
• In tall glasses, arrange half of crushed cookies; add half of the banana mixture, then add with remaining crushed cookies and remaining banana mixture. Top with whipped cream and sift lightly with cocoa powder. Enjoy!

BANANA CREAM PUDDING PARFAITS

Steps:

• Crush graham crackers in a baggie with rolling pin until course crumbs. Set aside.
• Using a whisk, whisk cream cheese in a large bowl until smooth.
• Add pudding mix, milk and vanilla; whisking until smooth.
• Fold in 2 ounces of whipped topping. Reserve 2 ounces cool whip to top parfaits.
• To make two parfaits. The layering really doesn't matter - do whatever you think looks the best! Here's how I do the layers for my DH and I: layer each parfait with graham cracker crumbs, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping and lastly remaining graham cracker crumbs.
• Sprinkle with cinnamon.
• Can be eaten immediately or set in the fridge for 15-20 minutes to allow crumbs to soften (not too long or they'll turn to mush). Enjoy!

BANANA CREAM PARFAITS

Steps:

• Crush up cookies and place a layer in the bottom of the parfait glasses. Reserve some for the top.
• Then layer banana slices.
• Top with cooled pudding/custard mix.
• Add a dollop of whipped cream.
• Sprinkle over cookie crumbs.
• Repeat layer if using a big glass.
• Pudding/Custard: Mix together cornstarch and sugar in a microwavable bowl. Add milk and whisk to make sure it is mixed well.
• Microwave on HIGH for 10-12 minutes or until thickened slightly. (Be sure to whisk EVERY 3 MINUTES so that no lumps form).
• In another bowl put egg yolks. Whisk to break up. Whisk in about a 1/2 cup of the hot milk mix to the egg yolks. Then pour egg yolk mix back into the milk mix, whisking again.
• Microwave on MEDIUM for 3 minutes, stirring every minute or until bubbly.
• Stir in butter and vanilla. Cover the surface with plastic wrap (to prevent a skin from forming).
• Chill well before assembling parfaits.
• If the pudding tastes too sweet, add a litte unsweetened whipped cream to it after it has cooled.