Banana Cream Pie Parfaits Food

BANANA PUDDING PARFAITS

Steps:

• In a medium saucepan, whisk the sugar, cornstarch, salt, and egg yolks. Whisk in the milk and bring to simmer, stirring frequently, over medium heat (it will take 5 to 8 minutes). When the mixture starts to bubble, turn the heat down to low and continue cooking, whisking constantly, for 1 to 2 minutes until the mixture thickens. Remove the pan from the heat and immediately whisk in the butter, vanilla and rum. Transfer the mixture to a bowl and place a piece of plastic wrap directly over the pudding to prevent a film from forming. Chill in the refrigerator until cool, a few hours. (To hurry it up, you can place the bowl in an ice bath and whisk occasionally until cold.)
• Once the pudding is cold, place the heavy cream in a medium mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the confectioners' sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you've gone too far. Use a rubber spatula to fold the whipped cream into the cold pudding.
• Spoon a large dollop of the pudding mixture into the bottom of each parfait glass. Top with one layer of cookie pieces and one layer of sliced bananas. Repeat once and top with a final layer of pudding. Crumble some of the cookie pieces and sprinkle over top. Refrigerate for at least 3 hours or up to 12 hours.
• *Do not slice the bananas until you are ready to assemble the parfaits.

BANANA CREAM PIE PARFAITS

Steps:

• In a blender, combine vanilla yogurt, sliced banana, vanilla extract and blend until smooth.
• In tall glasses, arrange half of crushed cookies; add half of the banana mixture, then add with remaining crushed cookies and remaining banana mixture. Top with whipped cream and sift lightly with cocoa powder. Enjoy!

BANANA CREAM PARFAIT

Steps:

• Prepare pudding according to package directions, using the 2 cups cold milk. , Sprinkle 1 tablespoon graham cracker crumbs into each of four parfait or dessert glasses. Top crumbs with 1/4 cup prepared pudding and half of the banana slices. Repeat layers of crumbs, pudding and banana slices. , Garnish each dessert with whipped cream and a cherry if desired.

BANANA CREAM PIE PARFAITS

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in 1/2 cup of the whipped topping.
• Spoon 3 Tbsp. of the pudding mixture into each of six dessert dishes; top each with 1 Tbsp. of the chopped cookies and 3 banana slices. Repeat layers. Refrigerate at least 1 hour.
• Top with remaining 1/2 cup whipped topping just before serving. Store leftover desserts in refrigerator.

BANANA CREAM PARFAITS

Steps:

• Crush up cookies and place a layer in the bottom of the parfait glasses. Reserve some for the top.
• Then layer banana slices.
• Top with cooled pudding/custard mix.
• Add a dollop of whipped cream.
• Sprinkle over cookie crumbs.
• Repeat layer if using a big glass.
• Pudding/Custard: Mix together cornstarch and sugar in a microwavable bowl. Add milk and whisk to make sure it is mixed well.
• Microwave on HIGH for 10-12 minutes or until thickened slightly. (Be sure to whisk EVERY 3 MINUTES so that no lumps form).
• In another bowl put egg yolks. Whisk to break up. Whisk in about a 1/2 cup of the hot milk mix to the egg yolks. Then pour egg yolk mix back into the milk mix, whisking again.
• Microwave on MEDIUM for 3 minutes, stirring every minute or until bubbly.
• Stir in butter and vanilla. Cover the surface with plastic wrap (to prevent a skin from forming).
• Chill well before assembling parfaits.
• If the pudding tastes too sweet, add a litte unsweetened whipped cream to it after it has cooled.