Banana Cream Pie Parfaits Recipes
BANANA CREAM PIE PARFAITS
A dessert that is fool proof and can be thrown together in a jiffy. A great way to get kids to eat bananas! This came from Organic Recipes Under 500 Calories-The Whole Family Will Love! I haven't tried this, posting for future use.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into medium bowl and add pudding mix granules. Whisk for 2 minutes then gently stir in 1/2 cup of the whipped topping.
- Spoon 3 heaped tablespoons of the pudding mixture into each of 6 dessert dishes and then top each with 1 tablespoon of the chopped cookies and 3 banana slices. Repeat layers and refrigerate for at least 1 hour.
- Top with remaining 1/2 cup whipped topping immediately before serving and store leftover desserts in refrigerator.
Nutrition Facts : Calories 145.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 16.1, Sodium 169.2, Carbohydrate 23.1, Fiber 0.7, Sugar 13.8, Protein 3.9
BANANA CREAM PARFAIT
Ordinary ingredients like graham cracker crumbs and sliced bananas really dress up plain pudding. I like to serve these parfaits for casual dinners as well as for formal dining.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare pudding according to package directions, using the 2 cups cold milk. , Sprinkle 1 tablespoon graham cracker crumbs into each of four parfait or dessert glasses. Top crumbs with 1/4 cup prepared pudding and half of the banana slices. Repeat layers of crumbs, pudding and banana slices. , Garnish each dessert with whipped cream and a cherry if desired.
Nutrition Facts :
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BANANA AND CHOCOLATE CREAM PIE PARFAITS - FOOD & WINE
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5/5 (1)Total Time 1 hr 45 mins
- In a small bowl, whisk the cornstarch with 1/2 cup of water. In a medium saucepan, combine the sugar, corn syrup and salt with 1 1/2 cups of water and bring to a boil. Whisk in the cocoa powder, then whisk in the cornstarch slurry and cook until thick, about 1 minute. Remove from the heat and whisk in the chocolate and butter until smooth. Scrape the pudding into a bowl and press a piece of plastic wrap directly on the surface. Let cool, then refrigerate until chilled, about 1 hour.
- In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.
- In a large bowl, using a hand mixer, beat the cream with the sugar, mashed banana and vanilla seeds to stiff peaks.
BANANA CREAM PIE PARFAITS - WHAT'S GABY COOKING
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Cuisine AmericanEstimated Reading Time 3 minsCategory Dessert
- Place the vanilla wafers and sugar in the bowl of a food processor. Pulse to break the wafers up and then process for 1-2 minutes until the crackers are the same consistency as the sugar. Add the melted butter and pulse to combine so the crackers look just damp. Remove the mixture from the food processor and transfer to a baking sheet. Heat the oven to 375° F.
- Bring almond milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add the egg yolk to the sugar mixture and whisk until smooth but very thick. While whisking constantly, gradually add the warm almond milk mixture to yolk mixture. Once the 2 mixtures are fully combined, return everything back to the saucepan and cook over medium-low heat, whisking constantly, until thick, about 2–3 minutes. Add the butter and vanilla and stir until the butter has melted.
- Using an electric mixer or whisk, beat heavy cream and powdered sugar until medium-stiff peaks form. Cover and chill. ** If you’re in a pinch for time, grab a tub of Cool Whip. It makes for the most gorgeous dollop EVER! **
- Arrange 8 small glasses on a clean surface. Layer in the pudding, whipped cream, sliced bananas and crumbled wafer mixture. Serve with a dollop extra whipped cream.
BANANA CREAM PIE PARFAITS | AMY MYERS MD
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- Chop or break 2 bananas into pieces. Puree the bananas in a small food processor or blender. Transfer the pureed bananas to a medium saucepan. Add the coconut milk and tapioca starch, and whisk together until no clumps remain. Stir in vanilla extract, ground cinnamon, or sweetener, if desired.
- Cook over medium heat until a gentle boil, stirring frequently, then lower the heat and simmer until the mixture thickens to a pudding, stirring frequently. Allow to cool to room temperature, then refrigerate for at least 2 hours, or overnight.
- Prepare the “cookie” crumble: In a medium skillet, combine the coconut oil, shredded coconut, and tiger nut flour and mix well. Cook over medium heat for 3-5 minutes or until the mixture turns golden brown, stirring frequently. Sweeten with coconut sugar or maple syrup, if desired. Allow to cool, then store at room temperature in a sealed container until read to assemble the parfaits, up to a week.
- Assemble the parfaits: Slice a banana into thin slices. Layer the chilled banana pudding, sliced bananas, and cookie crumble in a glass or a jar, repeating the layers twice. Enjoy immediately, or chill in the fridge for up to 24 hours.
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