Fluffy Banana Pudding 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.

FLUFFY BANANA PUDDING PARFAITS

Steps:

• Coarsely crush 30 of the wafers; set aside.
• Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping.
• Place about 1 Tbsp. of the crushed wafers and 2 to 3 banana slices in each of 10 dessert dishes; top with 1/4 cup of the pudding mixture. Repeat layers. Top with remaining wafers. Refrigerate at least 1 hour or until ready to serve.

BANANA PUDDING PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.

HEALTHY BANANA SPLIT PARFAITS

Steps:

• Put the chocolate in a small microwave-safe bowl and microwave in 30 second increments, stirring in between each, until smooth and pourable.
• Cut the bananas into 1/4-inch rounds and toss them with most of the walnuts in a medium bowl. (Reserve some nuts for the top.)
• To assemble the parfaits: Divide the pineapple evenly among 4 rocks, float or parfait glasses. Next, add the coated bananas. Top each with a scoop of ice cream and drizzle with the melted chocolate. Sprinkle with the reserved walnuts and top with a cherry.

EASY BANANA PUDDING PARFAITS

Steps:

• Crush 10 wafers to form coarse crumbs; place 1/4 of the crumbs in each of 2 parfait glasses. Top each with 1 Tbsp. COOL WHIP, 2 banana slices and half of 1 pudding snack. Repeat layers of crumbs, bananas and pudding.
• Refrigerate 15 min. Meanwhile, wrap remaining banana slices tightly in plastic wrap; refrigerate until ready to use.
• Top parfaits with remaining COOL WHIP, wafers and banana slices just before serving.

BANANA CHOCOLATE PARFAITS

Steps:

• In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream. , Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.

BANANA PUDDING PARFAITS

Steps:

• Have ready a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; whisk in egg yolks.
• Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook 1 minute. Remove from heat, and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.
• In six 8-ounce glasses, alternately layer warm pudding with cookies and bananas, ending with pudding and covering bananas as completely as you can to prevent discoloration. Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.
• To serve, top with whipped cream and more crumbled cookies and sliced bananas.

BANANA-CREAM PARFAITS

Steps:

• Combine cream, 2 tablespoons sugar, and brown sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Simmer until liquid is reduced to 1 1/3 cups, stirring often, about 15 minutes. Pour liquid into bowl; chill until cold, at least 3 hours and up to 1 day.
• Using electric mixer, beat crème fraîche and 1/4 cup sugar in medium bowl until thickened and fluffy (mixture will thin out at first but then will thicken). Discard vanilla bean and whisk vanilla cream until smooth. Divide vanilla cream among 6 glasses; top each with 5 banana slices. Sprinkle 1/4 cup crumbled cookies over each. Divide whipped crème fraîche among glasses. Top with remaining banana slices. (Can be prepared 45 minutes ahead. Cover and chill.) Place 1 whole shortbread cookie in each glass and serve.
• *Available at some supermarkets.

BANANA PUDDING PARFAITS

Steps:

• Crush the graham crackers into coarse crumbs, mix in the chopped pecans.
• Place the cold milk in a medium size bowl and sprinkle with pudding; beat with a wire whisk for 2 minutes.
• In 4 wine glasses or parfait glasses, spoon in a couple of tablespoons crumb mixture, top with 4 slices of banana and pudding; repeat layers once.
• Cover each glass with plastic wrap and refrigerate until ready to use.
• To serve, top each with a dallop of whipped topping and 1 additional slice of banana.
• Please note: To keep the banana slices fresh, place them into 2 cups of water that has been mixed with 1 1/2 tablelspoons of lemon juice. Place on paper towels and pat dry.

BANANA PUDDING PARFAITS

Steps:

• Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring.
• Divide half of the crushed wafers between 4 (8-ounce) glasses or goblets. Top each with 5 to 6 slices banana. Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients. Refrigerate until ready to serve.
• To make the meringue: whisk together the reserved egg whites and sugar in a large heatproof bowl. Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add the vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass.
• Using a hand-held blowtorch, brown the meringue until golden. Serve immediately.

BANANA CREAM PUDDING PARFAITS

Steps:

• Crush graham crackers in a baggie with rolling pin until course crumbs. Set aside.
• Using a whisk, whisk cream cheese in a large bowl until smooth.
• Add pudding mix, milk and vanilla; whisking until smooth.
• Fold in 2 ounces of whipped topping. Reserve 2 ounces cool whip to top parfaits.
• To make two parfaits. The layering really doesn't matter - do whatever you think looks the best! Here's how I do the layers for my DH and I: layer each parfait with graham cracker crumbs, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping and lastly remaining graham cracker crumbs.
• Sprinkle with cinnamon.
• Can be eaten immediately or set in the fridge for 15-20 minutes to allow crumbs to soften (not too long or they'll turn to mush). Enjoy!