Layered Bananas Foster Pudding
Ingredients
- 2 1/2 cup finely crushed animal crackers, graham crackers or Nilla wafers (I used animal crackers since that was what I had on hand)
- 1 cup butter or margarine, divided
- 1 cup brown sugar
- 3 bananas, sliced
- 2 tsp vanilla
- 1/2 tsp nutmeg
- 1 2.9 oz box instant banana cream pudding
- 2 1/2 cup milk
- 1 8 oz container frozen whipped topping, thawed
Instructions
- Melt 1/2 c. butter or margarine and stir together with the crushed crackers or cookies. Press into the bottom of a greased 13×9 casserole dish. Bake at 350 for 8-10 minutes. Cool completely.
- While the crust cools, melt the remaining 1/2 c. butter or margarine in a small skillet. Stir in the brown sugar and cook for 3-5 minutes, until brown sugar is completely dissolved. Add sliced bananas and continue cooking another 3-5 minutes, until syrupy in consistency. Remove from heat and stir in vanilla and nutmeg. Pour and spread evenly on top of crust. Let cool completely.
- Whisk together pudding mix and milk according to package directions. Pour on top of the cooled bananas foster layer. Top with whipped topping and refrigerate at least an hour before serving.
Notes
Besides the added flavor, I really like the layer of bananas foster because it creates a nice barrier between the crust and the pudding. Usually when I make layered desserts like this, I find that the crust starts to get soggy by the next day. But this one didn’t get soggy at all!