Banana Pudding

We entertained a large group of people for dinner last night.  It's our Bible Study Group, which seems to keep growing. A new couple came last night, so that grew the group to 12.  Rather than squeezing us all at one table, I set two so we'd have a little room to spread out.

The two tables also allows some more intimate conversation and a time to get to know people better.

I put two roasts in the crock pot, mashed some potatoes and cooked fresh French cut green beans.  Pretty simple meal...lots of good ole' comfort food.  Everyone really enjoyed dinner...but I think dessert was the BIG hit!

I made Banana Pudding...but a new version of the old favorite. 

You begin with processing the vanilla wafers into fine crumbs and then adding coconut and chopped pecans. Next pour  melted butter over the crumb mixture and toss it well until blended. Spread the crumb mixture onto cookie sheet and bake for 7-12 minutes or until golden brown, tossing mixture lightly a few times.

Let this cool while you make the filling.

Once the pudding mixture is made, the crumbs should be cool enough to place in individual serving dishes. I used my pretty Christmas glasses for the dessert, and luckily I had 12!!

Next, I pipped some of the pudding mixture on top of the crumbs, then sliced bananas on top of that.

I pipped more pudding mixture on top of the bananas and topped it all off with sprinkles of Heath milk chocolate English toffee bits! YUM!

Of course, between making dinner, setting the table and finishing the dessert...I neglected to take a picture of the finished product.  Guess you'll just have to make it so you can see how pretty it turns out....and most importantly, how delicious it was! I loved the idea of individual servings, and that it was all ready to serve when the coffee was made!

Here is the complete recipe...

Banana Pudding Torte

Ingredients:

2 cups vanilla wafers
¼ cup coconut, shredded
¼ cup pecans, finely chopped
¼ cup butter, melted
2 (3.4 oz) pkg. vanilla instant pudding and pie filling
3 cups milk
1 (8 oz) carton whipped topping
4-5 ripe bananas, chopped
2/3 cup Heath milk chocolate English toffee bits

Directions:

Crumbs: Preheat oven to 350° F. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7-12 minutes or until golden brown, tossing mixture lightly a few times. Cool completely before filling.

Pudding: In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a re-sealable plastic bag, snipping a small tip from a corner to pipe into glasses.

Assembly: In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.

Enjoy,
debi