Chocolate Crusted Banana Pudding
This is one of those recipes that was intended to come out a different way, but worked just fine as it was, so I'm sharing it with you anyway!
I had some leftover double chocolate biscotti from one of my baking adventures, and though I love them I can only eat so many and no one else in the family seems to adore biscotti as much as me. So I tried to figure out how I could maybe turn them into something else. I couldn't help but think of a chocolate pie crust - similar to what you would do with Oreo cookies.
I asked my sister what flavor profile she might like, and we settled on banana for the filling! We had a couple ripe bananas so it was excellent timing. We put it together with some thickened cook and serve vanilla pudding and the result was a delicious combination of chocolate cookie crust and tender, comforting pudding.
This doesn't slice up like pie - it works much better to scoop it out with a serving spoon. The pudding mixture could be cooked with less milk to allow for a thicker consistency, if you want to be able to attempt "slices" of pie instead of just scoops of chocolaty based pudding!
Chocolate Crusted Banana Pudding
Ingredients
1 chocolate crumb crust (recipe / instructions below)
1 4.6-oz cook and serve box of Jell-O vanilla pudding
3 cups milk
2 TBS ripe bananas, diced
whipped cream, if desired
Directions
- Prepare the chocolate crust and set aside to cool.
- Prepare the Jell-O pudding per package directions using the 3-cups of milk (you could use a little less if you'd like a slightly thicker texture for this recipe).
- Once it has begun to thicken and you've turned off the heat, stir in the bananas.
- Allow pudding to cool to room temperature before spooning into the prepared and cooled crust. Cover with saran wrap and allow to chill for about 3-4 hours in the refrigerator.
- Scoop out and serve with a dollop of whipped cream if desired.
Chocolate Crust adapted from Life Love and Sugar
Ingredients
3 cups chocolate biscotti crumbs
5 TBS butter, melted
Directions
- Preheat oven to 350 degrees.
- Use a food processor to break down the biscotti into fine crumbs until you reach 3 cups worth, drizzle in the melted butter while the food processor is on low.
- Press the crumbs into a pie plat-e until evenly pressed along the bottom and around the edges.
- Bake in the preheated oven for 8-10 minutes, then set aside to cool.
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