Banana Split Pudding Tart Recipe

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Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
55 vanilla wafer cookies
1 stick butter, melted
1 box (4-serving size) cook-&-serve vanilla pudding and pie filling
2 cups 1% lowfat milk
2 ripe bananas, thinly sliced
1 can (20 oz size) crushed pineapple, in juice, drained and patted dry with paper towels
1 tub (8 oz size) frozen whipped topping, thawed
***Garnish***
1/4 cup chopped walnuts
1 square (1 oz size) semisweet baking chocolate
8 vanilla wafers and banana slices
9 stemmed maraschino cherries, patted dry

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Directions:

Have ready a 9-in. tart pan with removable bottom.

For Crust: Process cookies in food processor until fine crumbs form. Add butter; pulse to blend. Using bottom of a small measuring cup, press evenly over bottom and up sides of tart pan.

Prepare pudding mix as box directs using the 2 cups milk. Pour into crust and refrigerate about 1 hour until set and cold.

Top pudding with bananas; cover with pineapple. Drop large spoonfuls whipped topping over pineapple; spread almost to crust, mounding slightly in center.

Remove pan sides (place pan on a small, sturdy bowl and let sides fall down). Put tart on serving plate.

Garnish: Sprinkle tart with walnuts. Holding chocolate over the tart, slowly and firmly pull a swivel-blade vegetable peeler across the chocolate, letting just a few shavings fall on the topping. Melt remaining chocolate in microwave. Arrange wafer cookies, banana slices and cherries on tart; use a spoon to drizzle with the melted chocolate. Serve immediately or refrigerate up to 1 hour.

This recipe from CDKitchen for Banana Split Pudding Tart serves/makes 8

Recipe ID: 44271

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