September 18, 2015

Brown Sugar Cookie Topped Banana Pudding Parfaits and Cupcakes

Banana Pudding to me is the ultimate Southern dessert. There are so many varieties of this creamy, sweet pudding and I have never found one that was just right. Until now. 
There's a restaurant back home in Navarre, FL called The Rib Shack. It's a little hole in the wall place and I have been eating there for years. They are known for the BBQ but I'll let you in on a little secret: they have the BEST Banana Pudding around! It is smooth and creamy with no banana chunks and it is topped with a crunchy brown sugar crumble. I always order some when I am in town {and sometime take an order to go too!}. I have tried many times to recreate their pudding at home and it just isn't right. But then I came across Domestic Rebel's  recipe for Banana Pudding cupcakes and I knew it was what I had been looking for! I add a mixture of crushed Vanilla Wafers and brown sugar on top and let it chill for an hour or two before serving. This recipe is great alone in a dish or make it a trifle, parfait, or even top cupcakes with it! You can't go wrong with Banana Pudding!


Ingredients:

Makes approx 6 servings
  • 5oz box Banana Cream Jello
  • 1 cup milk
  • 4 oz cream cheese, softened and cubed
  •  1/3 cup powdered sugar
  • 8oz Cool Whip, thawed
  • 1/4 cup brown sugar
  • 1/4 cup (approx 5-6) Vanilla Wafers, crushed
  • Optional: one thinly sliced banana

Directions:

  1. In a medium bowl, mix together Jello and milk.
  2. Whisk in cream cheese and powdered sugar.
  3. Whisk until most of the clumps are gone.
  4. Finally, stir in the Cool Whip until smooth.
  5. Refrigerate for at least an hour.
  6. In a food processor, add 1/4 cup Vanilla Wafers and pulse until crushed.
  7. Add brown sugar and pulse until combined.
  8.  Sprinkle evenly on top of the banana pudding. 
  9. Cover and chill until ready to serve. 
In a medium bowl, mix together Jello {powder} and milk.
Whisk until combined and smooth.
Whisk in cubed softened cream cheese and powdered sugar.
Whisk until most of the clumps are gone.
Finally, stir in thawed Cool Whip until smooth.
I use a rubber spatula and just fold it in. 
How delish does that look?!
Cover and refrigerate for at least an hour.
Now for the brown sugar topping!
In a food processor, add 1/4 cup Vanilla Wafers and pulse until crushed.
Add brown sugar and pulse until combined. 
You don't have to completely crush the cookies, 
leave some smaller chunks for texture.
Take the chilled pudding out of the fridge and scoop into bowls or serving dishes. 
Optional: you can add one thinly sliced banana.
Another tasty idea? Banana Pudding Cupcakes!
I baked banana bread in a muffin tin and 
topped with a scoop of chilled banana pudding.
Talk about a perfect Southern dessert for the whole family!
Whether you eat it as a pudding parfait or a cupcake,
 this Brown Sugar Cookie Topped Banana Pudding is everyone's favorite!
Little Miss Ava loved her pudding {surprise, surprise}!
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