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Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re going to be making a chocolate enhanced banana pudding. I think you’ll like it. It’s going to be a traditional banana pudding but it’s going to be done in a non-conditional way. I’m going to start with a graham cracker pie crust. It’s not a pie but I like to have some container for the banana pudding so we’re going to start out with a graham cracker crust and what I’m going to do with this crust is to coat with melted semi sweet chocolate.
So over here on the stove in a double boiler I have my semi sweet chocolate melting. Now I think it’s done we’ll turn that off and bring that over. I put 1 cup of chocolate chips in here to melt and what I like to do is just spread it on this crust. I’ll move the crust over a bit so don’t drip a lot of chocolate. Let’s swivel this around and we’ll just kind of put somewhere in the middle and then start.
See that nice look and when you get your banana pudding on top of this first we’ll let this by cool to room temperature and then refrigerate it so that it will be hard just like the semi sweet chocolate chips are but when you cut down through it it’s going to have that nice layer of chocolate on the bottom and you’ll taste that every time you cut down through your banana pudding pie.
So I’m going to set this aside and let it just cool to room temperature but remember if you want it to come up the edges then just don’t put as much out at once and work on little pieces at a time and get it all coated. You can probably use this same amount of chocolate and get it up.
For the banana pudding itself, I have chosen banana cream flavor. Now if you can use vanilla flavor if you want this is Jello sugar free fat free pudding mix. It’s instant so all you have to do is put your milk in which is 2 cups and then beat this until it thickens about 2 minutes and then you’ll refrigerate that so this a dessert where you have to do a little make ahead work. You have to do your crust and get ready. You’ll also have to do the pudding and get it ready.
Then later in the day when those are ready we’ll turn to the bananas and the vanilla wafer that will go in here for the traditional part of our pudding. So let me just get this started and then I’ll come back and show you what the pudding looks like before I refrigerate it. Just put that, this is a small pack and its sugar free, if you want to use the sugar pie that’s fine, if you want to use the cooked kind that’s fine. I’m just using the kind that is instant and its sugar free, fat free and this skim milk as well so it keeps it fat free. I’m going to set this it’s a little noisy so I’ll go away and I’ll come back when it’s done.
I have notice that I’ve got 2 minutes of beating with an electric mixer and you can see the texture is such that it’s forming pudding and that’s good enough because when it refrigerates it will set until it is thicker than that. So that’s a very nice looking banana cream pudding to use for our banana pudding enhanced with chocolate. So I’ll be back later in the day and let’s cover this with plastic wrap and I’ll cover the pie crust that I had prepared with chocolate. I’ll probably put aluminum foil because that will stick better over the foil container. I’ll put those in the refrigerator and we’ll be ready to continue with our recipe later on.
It has been about 4 hours since I put our covered crust in the refrigerator along with our covered banana cream pudding so I think those re set up in such a way that we continue with assembling the banana pudding so you see this is all hardened, that’s nice and over here the pudding is pudding like just as you want it to be so what we’re going to do is start with some vanilla wafers and I have chosen reduced fat vanilla wafers.
Choose any kind you want, it doesn’t really matter but these start out being really nice and crisp but as they are covered by pudding and sit refrigerated then they will get aluminum sheet if that’s what you want. That’s what you expect and it’s very good flavor that blends in with the bananas and with the pudding so I’m going to go around here and then I’ll tell you what I’m going to do and I’ll go away and do it and come back. I’m going to go across the bottom so let me get that done. I’ll come right back.
So this is what my pie crust looks like once I have put the vanilla wafers in a pleasing form and if this were a very large pie crust then I would go for two layers of vanilla wafers and banana slices but I think all this is going to manage. It will be 1 layer each so I think I’ll go ahead and put a layer of pudding to tie this into the bottom and then I’ll put a layer of bananas and then I’ll put a second layer of pudding. You want to end up with pudding because you don’t want to have either the bananas or the cookies exposed to the air because they will continue to remain crisp instead of getting treated by the pudding which is what we’re really after.
But that’s good enough right there, you turn to stop and then put these sliced bananas in. You want to slice your bananas so that they’re pretty equally sliced and if you let them set for a while you want to sprinkle some lemon juice on them and I have had these out here for 5 minutes or so but I did guard against them darkening by putting a little lemon juice on them and probably what’s best here is to hand place these if you want to just use the spoon and just dump them on there that’s fine but if you want to have a little pattern going and make this really pretty then you’ll have to hand place them so just make sure you have washed your hands before you start this procedure or you can wear some rubber gloves or something like that.
That will just go ahead until we have this covered and it probably won’t take all of the bananas that I have sliced here. And that’s pretty good coverage so now if I wanted to put some more of it be kind of peeping up on the top I don’t think I’ll do that. I think this will do a very good idea of what you can do with this particular recipe and if you want to burry it some then fill cream but each slice here is going to have graham cracker crust. It’s going to have that nice chocolate melted along the bottom. It won’t be melted when it’s served but it will be crunchy and crispy actually.
It will have a layer of vanilla wafers. It will have a layer of bananas and then it will have this nice pudding on the top. So I’m going to cover this trying to use plastic wrap and not really touch the top otherwise it will peel off a little bit of it, not bad it wouldn’t be a disaster but I’ll just try to make it really loose and I’ll put it in the refrigerator and let that set up and when it sets up then we’ll be able to serve it and it’ll cost you what it’s like.
So I have cut a wedge of my new fashion old fashioned banana pudding and I’m going to fancy it up a little bit with just taking some Reddiwhip and shaking that and putting a squirt on there and then I have a maraschino cherry with a stem that I’ll place on top of that and that’s a lovely dish that is going to taste great. It has the chocolate that is melted along the bottom and at this point since it has been refrigerated it’s going to be kind of hard chocolate so remember don’t make that layer too thick. It’ll be hard to cut if it’s too thick and also be hard to eat coming directly out of the refrigerator so I hope you like this recipe.