Banana Split Cream Puddings

6
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (322.7 g)
  • Calories 422.6
  • Total Fat - 13.9 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 43.9 mg
  • Sodium - 156.4 mg
  • Total Carbohydrate - 60.3 g
  • Dietary Fiber - 4.2 g
  • Sugars - 29.3 g
  • Protein - 7.9 g
  • Calcium - 206.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.2 mg

Step 1

Place milk in the bowl of a stand mixer with the whisk attachment and sprinkle over instant pudding mix and whisk for 3 minutes until thick and using a fork to mush 2 of the bananas and stir through pudding mix and refrigerate until ready to assemble.

Step 2

Slice remaining 2 bananas and set aside.

Step 3

Place biscuits in a ziplock bag and bash with a rolling pin into a rough crumb.

Step 4

Beat cream with vanilla and caster sugar until thick.

Step 5

To assemble, you will need six 1-cup capacity glasses, place a layer of crushed biscuits in the base and spoon over banana custard mixture and place a layer of sliced bananas, then more crushed biscuits. Spoon over a second layer of banana custard to almost fill the glasses and then spoon or pipe whipped cream, then decorate with a slice of banana, a sprinkling of crushed nuts and a drizzle of caramel sauce.

Step 6

Serve immediately.

Step 7

NOTES - 1. You can prep all of your elements ahead of time and assemble no more than half an hour before serving. Don’t let the finished puddings sit for too long because you want the biscuit crumb to have some crunch when eaten. 2. Keep the pudding mix and whipped cream cold in the fridge until you’re ready to assemble. 3. You can use store-bought caramel ice-cream topping, but you can make your own caramel sauce if you wish.

Tips & Variations


No special items needed.

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