Now that title is a mouthful, but exactly what you should do with this dessert, get a mouthful!
Well, when I was at the supermarket the other day, they had banana’s for 20 cents a pound. I bought like three bunches! Then when I got home, I realized there was no way we would eat all of them before they ripened too much. And I already have a freezer full of ripe banana’s for breads. So I put on my thinking cap… Banana pudding is a perfect way to use some of them, but I didn’t have any vanilla wafers. Hmm, I did have an over abundance of graham crackers from a recent smores night. That was it – now I had a banana agenda… Trial and error left this wonderful dessert that sways only slightly from the original classic. Hope you enjoy!
Banana & Graham Cracker Pudding With Caramel
- 1 cup crushed cinnamon graham crackers (about 6 sheets)
- 2 – 3 tablespoons granulated sugar (as desired sweetness)
- 1/4 butter, melted
- 2 boxes Instant Vanilla Pudding (4 serving size)
- 4 cups cold milk, (2 cups per box)
- 2 – 3 large bananas, sliced
- 1/2 cup caramel ice cream topping, divided (warmed & pourable)
Directions: (you need the oven for the first part only)
Preheat oven to 350 degrees. Spray an 8″ square pan with cooking spray. Combine graham crackers and sugar, then add butter, mix until the crumbs are moist and press into the bottom only of the pan. It will be about a 1/4 inch thick. Bake in the oven for 8 – 10 minutes, or until the crust is set and hard. Remove and allow to cool.
Meanwhile, prepare one box of pudding as directed on package. Pour into bottom of a medium sized bowl and top with a layer of banana’s. Using the back of a butter knife, break the graham crust into chunks. Layer 2/3′ s of the chunks over the bananas and drizzle half of the caramel the layer. Now, prepare the other box of pudding and pour on top. Garnish with remaining banana’s. Cover and refrigerate at least one hour. When ready to serve, sprinkle remaining graham crumbs over the dish, and drizzle the caramel on top. If desired, warm extra for topping individual servings.
Note: I served the pudding in custard cups and placed sliced banana’s, some reserved crumbs and drizzled caramel. (photo)