Banana Split Pudding Tart Recipe

Name: Banana Split Pudding Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 55 vanilla wafer cookies (about 3 2/3 cups from a 12 oz. box); ½ cup butter, melted; 1 (3 1/2 ounce) boxcook and serve instant vanilla flavor pudding and pie filling, not sure of the oz. size, but it is the 4-serving size; 2 cups low-fat milk; 2 ripe bananas, thinly sliced; 1 (20 ounce) can crushed pineapple, drained and patted dry with paper towels; 1 (8 ounce) container whipped topping, thawed; ¼ cup chopped walnuts; 1 square semisweet baking chocolate (1 oz.); 8 vanilla wafers; 8 bananas, slices; 9 stemmed maraschino cherries, patted dry

Servings: persons

55 vanilla wafer cookies (about 3 2/3 cups from a 12 oz. box)
½ cup butter, melted
1 (3 1/2 ounce) boxcook and serve instant vanilla flavor pudding and pie filling, not sure of the oz. size, but it is the 4-serving size
2 cups low-fat milk
2 ripe bananas, thinly sliced
1 (20 ounce) can crushed pineapple, drained and patted dry with paper towels
1 (8 ounce) container whipped topping, thawed
¼ cup chopped walnuts
1 square semisweet baking chocolate (1 oz.)
8 vanilla wafers
8 bananas, slices
9 stemmed maraschino cherries, patted dry

1
Have ready a 9-inch tart pan with removable bottom.
2
Crust:
3
Process cookies in food processor until fine crumbs form.
4
Add butter; pulse to blend.
5
Using bottom of a small measuring cup, press evenly over bottom and up sides of tart pan.
6
Filling:.
7
Prepare pudding mix as box directs using the 2 cups milk.
8
Pour into crust and refrigerate about 1 hour until set and cold.
9
Top pudding with bananas; cover with pineapple.
10
Drop large spoonfuls of whipped topping over pineapple; spread almost to crust mounding slightly in center.
11
Remove pan sides (place on a small sturdy bowl and let pan sides fall down).
12
Put tart on serving plate.
13
Garnish:.
14
Sprinkle tart with wanuts.
15
Holding chocolate over tart, slowly and firmly pull a swivel-blade vegetable peeler across the chocolate, letting just a few shavings fall on top.
16
Melt remaining chocolate in microwave.
17
Arrange wafer cookies, banana slices and cherries on tart; use a spoon to drizzle with the melted chocolate.
18
Serve immediately or refrigerate up to 1 hour.

5305

kcal

Calories

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 55 vanilla wafer cookies (about 3 2/3 cups from a 12 oz. box), ½ cup butter, melted, 1 (3 1/2 ounce) boxcook and serve instant vanilla flavor pudding and pie filling, not sure of the oz. size, but it is the 4-serving size, 2 cups low-fat milk, and more.

Yes, Banana Split Pudding Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Split Pudding Tart

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