Caramel-Banana Cream Pudding Cups Recipe

Name: Caramel-Banana Cream Pudding Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) can fat-free sweetened condensed milk; 1 cup graham cracker crumbs; 1 tablespoon sugar; 2 teaspoons all-purpose flour; 3 tablespoons light butter, melted; Cooking spray; 2 1/4 cups thinly sliced bananas (about 3 medium); 1/3 cup sugar; 1 1/2 tablespoons cornstarch; 1/8 teaspoon salt; 1 cup 1% low-fat milk; 1 large egg yolk, lightly beaten; 1 teaspoon light stick butter; 1/2 teaspoon vanilla extract; 2 1/4 cups frozen fat-free whipped topping, thawed

Servings: persons

1 (14-ounce) can fat-free sweetened condensed milk
1 cup graham cracker crumbs
1 tablespoon sugar
2 teaspoons all-purpose flour
3 tablespoons light butter, melted
Cooking spray
2 1/4 cups thinly sliced bananas (about 3 medium)
1/3 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 cup 1% low-fat milk
1 large egg yolk, lightly beaten
1 teaspoon light stick butter
1/2 teaspoon vanilla extract
2 1/4 cups frozen fat-free whipped topping, thawed

1
Preheat oven to 425u00b0.
2
Pour condensed milk into an 11- x 7- inch baking dish. Cover with foil. Place covered dish in a 13- x 9-inch baking dish; add hot water to dish to a depth of 1 inch.
3
Bake at 425u00b0 for 45 to 55 minutes or until milk is caramel colored and about the consistency of unbeaten egg white (add hot water to 13-x 9-inch dish as needed). Remove 11-x 7-inch dish from hot water bath. Remove foil; set aside. Reduce oven temperature to 350u00b0.
4
Combine graham cracker crumbs, 1 tablespoon sugar, flour, and 3 tablespoons melted butter; stir well. Divide graham cracker mixture evenly between 9 (6- ounce) custard cups coated with cooking spray; press crumb mixture firmly into bottoms of cups. Place custard cups on a baking sheet; bake at 350u00b0 for 8 to 10 minutes or until lightly browned. Set aside; let cool.
5
Layer banana slices evenly over graham cracker crust in custard cups. Spoon reserved caramel evenly over banana in each cup; set aside.
6
Combine 1/3 cup sugar, cornstarch, and salt in a medium sauce-pan; stir in milk. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, 30 seconds or until thickened. Gradually add a small amount of hot milk mixture to egg yolk, stirring constantly with a whisk. Return egg mixture to pan; cook over medium-low heat, stirring constantly, 1 minute or until thick. Remove from heat; stir in 1 teaspoon butter and vanilla. Pour custard mixture evenly over caramel layer. Cover; chill 3 hours. Top each serving with 1/4 cup whipped topping.

502

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 1 (14-ounce) can fat-free sweetened condensed milk, 1 cup graham cracker crumbs, 1 tablespoon sugar, 2 teaspoons all-purpose flour, and more.

Yes, Caramel-Banana Cream Pudding Cups 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.

Caramel-Banana Cream Pudding Cups

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