Ingredients for Banana Cream Dessert
- 1 ½ cups graham cracker crumbs
- 2 tablespoons honey
- 2 (3.9 ounce) packages instant vanilla pudding mix
- 3 cups cold milk
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 3-4 ripe bananas, sliced
- ½ cup sweetened shredded coconut
- 1 (8 ounce) container nondairy whipped topping
- ½ cup chopped walnuts (optional)
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How to Make Banana Cream Dessert
- In a small mixing bowl, combine 1 ½ cups graham cracker crumbs and 2 tablespoons honey. Mix until evenly moistened.
- Press the graham cracker mixture firmly into the bottom of a 13 x 9 x 2 inch baking pan. Use the bottom of a measuring cup to ensure an even crust.
- In a medium bowl, whisk together 3 cups cold milk and 2 (3.9 ounce) packages instant vanilla pudding mix for about 90 seconds, or until the pudding is thickened.
- Set the pudding aside to slightly thicken.
- In a separate bowl, beat together 8 ounces cream cheese (softened) and ½ cup granulated sugar using an electric mixer on low speed until smooth and creamy.
- Gently fold in the thickened vanilla pudding using a rubber spatula until just combined. Be careful not to overmix.
- Spread the pudding mixture evenly over the graham cracker crust.
- Arrange 3-4 ripe bananas, sliced, on top of the pudding layer.
- Sprinkle ½ cup sweetened shredded coconut over the bananas.
- Spread 1 (8 ounce) container of nondairy whipped topping evenly over the coconut.
- Sprinkle with ½ cup chopped nuts (optional).
- Cover the dessert and chill in the refrigerator for at least two hours before serving to allow the flavors to meld and the dessert to set.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
1023g
Fat
436g
Carbs
133g
