Banana Pudding Parfait
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Jean's Banana Pudding Parfait' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion, recipe submitted by Jean, USDA Nutritionist (public domain, federal). Converted to gluten-free: ginger snap cookies replaced with gluten-free ginger snap cookies and the instant pudding mix specified gluten-free; no other changes.
Crushed gluten-free gingersnaps, sliced bananas, and a light vanilla pudding and yogurt mixture are layered in glasses for an individual, no-cook banana pudding.
Why this complexity: gingersnaps swapped for gluten-free gingersnaps; instant pudding mix specified gluten-free.
Ingredients
- 8 gluten-free ginger snap cookies, crushed (about 1 1/4 cups)
- 7 medium ripe bananas, sliced thin
- 1 cup nonfat milk
- 1 box (1 ounce) instant sugar-free, fat-free, gluten-free vanilla pudding mix
- 1 1/4 cups low-fat vanilla yogurt
- 1 teaspoon vanilla extract
- 1 cup fat-free frozen whipped topping, thawed
- 1/4 teaspoon cinnamon, for garnish (optional)
Method
- In a large bowl, whisk together the milk and pudding mix for about 2 minutes, until well blended.
- Add the yogurt and vanilla extract and blend until smooth. Fold in the thawed whipped topping.
- Line the bottom of each of 10 parfait cups or drinking glasses with a teaspoon of the crumbled gingersnaps.
- Layer 6 banana slices over the crumbs, then spoon 2 tablespoons of the yogurt mixture on top.
- Repeat with another layer of gingersnap crumbs, banana slices, and yogurt mixture.
- Sprinkle with cinnamon, if using, and serve.
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