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Banana Split Pudding (Gluten-Free)
Prep Time
25 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 35 mins
 

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.

Course: Dessert, Snack
Cuisine: American
Keyword: banana split pudding
Servings: 4 servings
Calories: 750 kcal
Ingredients
Instructions
  1. Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
  2. In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
  3. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
  4. Place the mixture back into the pot and place over low heat.

  5. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.

  6. Remove from the heat and stir in the vanilla extract.
  7. Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.
  8. 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 Facts
Banana Split Pudding (Gluten-Free)
Amount Per Serving
Calories 750 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 349mg116%
Sodium 572mg25%
Potassium 687mg20%
Carbohydrates 111g37%
Fiber 5g21%
Sugar 74g82%
Protein 12g24%
Vitamin A 1108IU22%
Vitamin C 36mg44%
Calcium 210mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.