Wednesday, April 2, 2014

Individual Banana Caramel Cream Pies

Today’s recipe is not a ground breaking dessert, but it sure is a delicious. I upgraded the classic banana cream pie for my mom’s birthday yesterday. Creamy vanilla pudding, buttery graham cracker crumbles, ripe bananas and caramel sauce sure sounds likes a sweet way to end a birthday dinner to me!

I know what you are thinking though. Pie for a birthday? Birthdays and cake go hand in hand with each other. 

However, my mom loves pie. I love it too (what can I say; I am my mother’s daughter) and figured that she probably wouldn't mind blowing out her candles on a pie this year.

And I was right! She loved it. I loved it. The rest of the family loved it. I am sure you will love it too. So head to the store and pick up these simple ingredients and you will be well on your way to creating a crowd pleasing dessert!

Banana Caramel Cream Pudding

{yield: 6 servings}

Vanilla Pudding:
1 package (5.01oz ) vanilla instant pudding & pie filling
3 cups cold milk

Graham Cracker Crumble: 
2 ½ cups crushed graham crackers 
4 tablespoons butter, melted

2 ripe bananas, sliced
½ cup caramel sauce
whipped cream (for garnish)

For the pudding, add 3 cups of cold milk to the vanilla pudding mixture and whisk for 2 minutes. Cover with plastic wrap and refrigerate until completely set, about 5-10 minutes. I used instant pudding to save time, but you could make the pudding from scratch as well.

The graham cracker crumble is very simple to make. In a food processor, add graham crackers and blend until you have roughly 2 ½ cups of crumbs. In a separate bowl, melt 4 tablespoons of butter and then combine with the graham cracker crumbs.

Spread crumbs onto a small cookie sheet and bake at 350 degrees for 10 -12 minutes or until the mixture is golden brown. Allow crumbs to cool completely.

To assemble, start with 6 Mason jars or small parfait cups. If you do not have any, you can make this in a trifle bowl or large baking dish. Spoon a couple of tablespoons of the graham cracker crumble into the bottom of the 6 jars.

Then using a large cookie scoop, add the vanilla pudding over top of the crumble and spread out evenly.

Top the vanilla pudding with a  layer of sliced banana and drizzle with sweet caramel sauce.

Repeat this process one more time with the 4 ingredients.

Finishing the individual pies with a third and final layer of the graham cracker crumble.

Refrigerate for at 1-2 hours. When ready to serve, garnish with whipped cream and another drizzle of caramel sauce. Due to the bananas in the pie, this dessert is best served on the same day as making.

A great way to store these babies is just by popping the tops of the Mason jar back on and placing in the fridge until ready to serve. 

This is also great if you are making them at home and bringing them to a friend or family members house. Just twist off the tops and serve with a spoon!

1 comment:

  1. Oh my gosh, I love anything banana flavored!! I can't wait to try this recipe out!



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