Banana (Split) Pudding (Gluten Free), and a Giveaway!
Everybody’s favorite banana pudding gets a summery makeover in this no-bake dessert recipe! Add pineapple, strawberries, chocolate, and Annie’s Bunny Cookies to homemade vanilla custard and whipped cream, for a fun and special gluten-free treat.
#spon: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me w/ content, product, access or other forms of payment.
Don’t forget to scroll all the way to the bottom of the post to enter the fabulous Giveaway from Annie’s Homegrown!
Good morning everybody!
Or I guess I should probably be saying good afternoon because by the time I finish writing and uploading all this, that’ll probably be where the day’s at. I’m a little later than usual with my posting today.
Yesterday was my kids’ first day of camp. Woo-hoo!!! Aaaaaalllll the things I had been putting off for weeks (months even!) got done yesterday. I’m not talking blog stuff, I do that all the time. I’m talking stuff that actually gets me out of my house and in the fresh air a little bit. I’m talking fun stuff that takes more than an hour, if you really want to do it right. I’m talking shopping 😉
My little guy is only in school for a couple of hours a day which suuuuuucks!!! Sucks for me because it feels like no sooner have I dropped him off than it’s time to go get him again, but also way sucks for him because he’s SO ready for SO much more than that. But money, boo! Our school district doesn’t even have full day kindergarten so if you want it, you have to do private and -ugh. We’ve already been paying so much for preschool. We might have to just suck it up because child is bouncing off the walls at 10:00 at night and he seriously just NEEDS it. We’ll see come fall, but for now there is day camp which is like the best thing ever for both my guys. They do so many fun things all day long, like swimming, horseback riding, arts and crafts, all the sports, zip lining, you name it. They come home tired and happy and I’m so glad they can finally enjoy this! We look forward to it all year.
And I love having a little extra time to myself, to slow down, focus more on the blog, and even get in a little fun here and there. Like yesterday’s shopping excursion. It felt so good to get out and browse a little bit. I was all over creation, looking for summer clothing and shoes for my two, plus my niece and nephew. It was a gorgeous day to be out and about and it was a lot of walking. Am I really this out of shape that my back and legs are sore from shopping??? Anyhow they are. Probably because I was wearing flip-flops. I’m noticing more and more about how my shoes affect how I feel and I’m not talking vanity. I actually bought myself a pair of Dansko clogs (in “Ruby Anaconda,” ’cause that’s how I roll) to wear around the kitchen a few months ago, and they are god-awful ugly-as-sin but my back thanks me every day. Now that it’s summer though I can’t really wear them as much, so I need to find a summer shoe that offers the same kind of support. I’m considering these, what do you guys think? I know they aren’t the sexiest but I keep hearing about how this style is having its moment right now.
Anyhow enough with the shopping chatter we should really get down to business here. This recipe has been waiting long enough!
I hope you aren’t getting tired of individual layered desserts because I have another one for you today. What can I say? It’s time for no-bake stuff, and when it comes to food I’m even more vain than I am about shoes. It has to look pretty, the end.
Annie’s Homegrown was kind enough to send me a box of goodies last week, and the second I opened it I knew I wanted to make something fun with these Cocoa & Vanilla Gluten Free & Nut Free Bunny Cookies. We keep Annie’s products in our pantry all the time, I love how kid-friendly their snacks and mac & cheese are, but yet all-natural and not full of weird chemicals. I’ve honestly been buying Annie’s pretty much since my 7-year old was born. The bunny crackers and cookies are a staple for little ones.
The vanilla ones remind me a lot of a vanilla wafer cookie, but with a little more bite. I thought they’d be perfect in a banana pudding. You know the kind I’m talking about, right? Where you layer vanilla pudding with sliced bananas, cookies, and cool whip? Well, I wanted to make a homemade, from-scratch version. And I also decided to make it a little more exciting by adding some “split” to the banana.
As you can see above, it goes like this: pudding, bananas, pineapple, strawberries, chocolate, cookies, whipped cream. Repeat. Add sprinkles and a cherry.
After an hour or so everything kind of melds together in the most delicious way. The cookies soften up from the whipped cream and all the fruits intermingle and flirt and eventually get busy. If you can get a little bit of everything on the spoon at once I would highly recommend it.
Since the cookies were gluten-free I decided to just go with it and make the pudding gluten-free too. So, gluten-free. Dessert.
You could make it dairy free too! Just substitute coconut milk for the dairy milk. I’ve done it before and it’s gooooood. Try it!
And now, since the people at Annie’s are so kind and generous and wonderful, they are offering a prize pack of Annie’s goodness to one lucky reader! Enter with the PromoSimple widget below! Good luck!
The giveaway: Eligible to one (1) winner residing in one of the 48 contiguous states. Must be 18 years of age to enter giveaway. Starts 12 pm 6/24/2014 (EST time) and ends 11:59 am 7/8/2014 (EST time). To enter the giveaway, you must participate in at minimum, one of the listed entries in the PromoSimple Widget, and an email address must be provided. Winner will be announced via email and must respond to the subject line: “Congratulations You’ve Won Baking a Moment’s Annie’s Homegrown Giveaway” from BakingAMoment@gmail.com within 24 hours of deliverance. Failure to respond will forfeit your chance in winning and a new winner will be chosen. Annie’s Homegrown will ship the product(s) directly to the winner. Baking a Moment and its owner are not held responsible for missing/broken items received by the winner. Good luck and thank you for your entries. There will be more fun recipes as well as giveaways coming soon! See more at https://bakingamoment.com.
As an amazon associate I earn from qualifying purchases.
Everybody's favorite banana pudding gets a summery makeover in this no-bake dessert recipe! Add pineapple, strawberries, chocolate, and Annie's Bunny Cookies to homemade vanilla custard and whipped cream, for a fun and special gluten-free treat.
- 1 1/2 cups milk (I use 1% or coconut milk)
- 6 egg yolks (large)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 bananas, sliced thinly
- 1 cup finely chopped fresh pineapple (or canned crushed pineapple, drained)
- 10 fresh strawberries, hulled and sliced thinly
- 1/4 cup chocolate sauce
- 4 ounces Annie's Cocoa & Vanilla Gluten-Free Bunny Cookies (4 packs)
- 1/2 cup heavy cream, cold, whipped to soft peaks with 2 teaspoons granulated sugar
- 1 tablespoon rainbow sprinkles
- 4 maraschino cherries, drained and rinsed
- Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
- In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
- Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
Place the mixture back into the pot and place over low heat.
Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
- Remove from the heat and stir in the vanilla extract.
- Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.
- When the custard has cooled completely, layer it in parfait glasses with sliced banana, chopped pineapple, sliced strawberries, chocolate sauce, Bunny Cookies, and whipped cream. Top with rainbow sprinkles and a cherry.