Fluffy Banana Pudding Parfaits Recipes

Steps:

• Coarsely crush 30 of the wafers; set aside.
• Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping.
• Place about 1 Tbsp. of the crushed wafers and 2 to 3 banana slices in each of 10 dessert dishes; top with 1/4 cup of the pudding mixture. Repeat layers. Top with remaining wafers. Refrigerate at least 1 hour or until ready to serve.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.

Steps:

• Crush 10 wafers to form coarse crumbs; place 1/4 of the crumbs in each of 2 parfait glasses. Top each with 1 Tbsp. COOL WHIP, 2 banana slices and half of 1 pudding snack. Repeat layers of crumbs, bananas and pudding.
• Refrigerate 15 min. Meanwhile, wrap remaining banana slices tightly in plastic wrap; refrigerate until ready to use.
• Top parfaits with remaining COOL WHIP, wafers and banana slices just before serving.

Steps:

• Combine cream, 2 tablespoons sugar, and brown sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Simmer until liquid is reduced to 1 1/3 cups, stirring often, about 15 minutes. Pour liquid into bowl; chill until cold, at least 3 hours and up to 1 day.
• Using electric mixer, beat crème fraîche and 1/4 cup sugar in medium bowl until thickened and fluffy (mixture will thin out at first but then will thicken). Discard vanilla bean and whisk vanilla cream until smooth. Divide vanilla cream among 6 glasses; top each with 5 banana slices. Sprinkle 1/4 cup crumbled cookies over each. Divide whipped crème fraîche among glasses. Top with remaining banana slices. (Can be prepared 45 minutes ahead. Cover and chill.) Place 1 whole shortbread cookie in each glass and serve.
• *Available at some supermarkets.

Steps:

• Crush 20 wafers to form coarse crumbs. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Reserve 4 banana slices for garnish. Layer half each of the wafer crumbs and remaining bananas evenly in 4 dessert dishes; repeat layers.
• Refrigerate 15 min. Top with remaining wafers and reserved banana slices just before serving.

Steps:

• Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring.
• Divide half of the crushed wafers between 4 (8-ounce) glasses or goblets. Top each with 5 to 6 slices banana. Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients. Refrigerate until ready to serve.
• To make the meringue: whisk together the reserved egg whites and sugar in a large heatproof bowl. Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add the vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass.
• Using a hand-held blowtorch, brown the meringue until golden. Serve immediately.

Steps:

• Crush the graham crackers into coarse crumbs, mix in the chopped pecans.
• Place the cold milk in a medium size bowl and sprinkle with pudding; beat with a wire whisk for 2 minutes.
• In 4 wine glasses or parfait glasses, spoon in a couple of tablespoons crumb mixture, top with 4 slices of banana and pudding; repeat layers once.
• Cover each glass with plastic wrap and refrigerate until ready to use.
• To serve, top each with a dallop of whipped topping and 1 additional slice of banana.
• Please note: To keep the banana slices fresh, place them into 2 cups of water that has been mixed with 1 1/2 tablelspoons of lemon juice. Place on paper towels and pat dry.

Steps:

• In a large bowl or stand mixer, add the peanut butter and honey and blend. Add the whipped topping and fold until combined.
• Layer the ingredients evenly in 6 canning jars in this order: wafers, bananas, pudding, wafers, bananas, peanut butter mixture, then repeat. Reserve a few banana slices and use them to top each jar. Refrigerate at least 4 hours until set and chilled. Serve cold.

Steps:

• Grease a square or rectangular baking tin with butter and sprinkle with a little caster sugar.
• In a separate bowl, beat the butter, egg whites, icing sugar and brown sugar until very thoroughly combined and smooth.
• Mash the banana until it's pureed, and you can't see any lumps (this may take a while but it makes a huge difference to the pudding). Add the pureed banana and milk and mix well.
• In another bowl, sift all of the dry ingredients together and combine with a whisk and then mix with the wet mixture, taking care not to over-mix.
• Pour the mixture into the dish and fan-bake at 200 celsius for 25 minutes.
• Meanwhile make the sauce:.
• Put all of the ingredients except for the rum essence into a pot and gently heat until combined and then leave to boil for 5-10 minutes (until it's very syrupy). Note: When you take it off the element and begin to cool it it will thicken a little more, but it's supposed to be really runny.
• Serve with vanilla ice cream.