Banana Split Pudding (Gluten-Free)
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.
Servings: 4 servings
Calories: 750kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 750kcal | Carbohydrates: 111g | Protein: 12g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 349mg | Sodium: 572mg | Potassium: 687mg | Fiber: 5g | Sugar: 74g | Vitamin A: 1108IU | Vitamin C: 36mg | Calcium: 210mg | Iron: 2mg