For those Gentle Readers with eagle editorial eyes (and alas, there are several of you who fit that description), yes, I punted on my blog idea once more. But The Practical Cook trusts that you’ll forgive her for the following reason: Personal Banana Puddings with Cookie Crumb Crusts
Personal Banana Puddings
These are so simple to make, yet elegant to observe, that one of my younger Gentle Readers suggested that I open a restaurant. I will certainly be cooking for her in the future. (Hugs!!) However, challenge being that a) I stink at making the same thing twice in the exact same way and b) I excel in cooking what’s on hand, not high-falutin’ high-prep stuff. But I digress.
Personal Banana Puddings with Cookie Crumb Crusts
Note that while the picture shows a muffin tin, unless you have adequate time to let the crusts cool, I would recommend doing the whole thing in a ramekin. That way you don’t have the lifting of the dish out of the tin challenge.
1 box instant vanilla pudding (preferably from Trader Joe’s, because it is awesome)
2 cups cold milk
1 to 2 cups leftover vanilla wafers, graham crackers, and cinnamon cookies (in any combination, also preferably from Trader Joe’s)
4 tablespoons lightly salted butter, melted
1 or 2 bananas
1. Preheat oven to 350 degrees. Prepare vanilla pudding according to package directions. Set aside in the fridge.
2. Take your leftover (read, broken, mildly soft, not great for straight consumption) wafers/crackers/cookies and put them in your food processor. Pulse until they are pulverized.
Pulverized crumbs plus butter. Delish.
3. Once the crumbs are pulverized, add the melted butter and mix until well combined. If you must use a muffin tin, line it now or you will not speak to me afterward. Trust me in this matter. For the ramekins, you’re fine. Now press a healthy spoonful into the receptacle of choice and press down. Imagine you’re making small graham cracker pie crusts, or a cookie, and mash everything together so it’s nice and reformed, covering the bottom with a depth of a pie crust or vanilla wafer.
Line if you use a muffin tin!
4. Bake the crusts you’ve just made for 8 to 10 minutes in a 350 degree oven. Take them out and let them cool.
5. When reasonably cool, top with sliced bananas and a healthy dose of pudding. Use any remaining crumb mixture as garnish. Top with whipped cream, apply spoon.
Layer with bananas, then pudding, then crumb topping leftovers.
For my next act, I plan on freezing this and finding out what happens. Yes, you heard me. The slightly salty butter mixed with the crumbs, it just took the whole thing to the next level. I cannot describe how tasty this was, and it’s very right-sized. Thanks to the multiple kitchen helpers who had a hand (often a very literal one, in the case of the youngest sous chef) in this creation.
Are you a banana pudding fanatic like myself? Post a comment below or Tweet @practicalcook #bananapuddingfan.
Ideas, thoughts, queries? Email practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook Blog word. Press “like” on Facebook today!)
Up next, Why I Should Not Shop Alone, Or Three of My New Favorite Ingredients.