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banana pudding torte

Tammy_Raynes avatar
Recipe by
Tammy Raynes
@Tammy_Raynes
Natchitoches, LA

Every Southerner knows that Banana Pudding is a staple in your home on Sunday's. There are several recipes out there from cooking the filling to using instant pudding and cool whip for filling. This is a little different style, but still uses the instant pudding and cool whip type recipe. The coconut and pecans add a different flavor and crunch to a much loved southern recipe.

yield 10 serving(s)
prep time 30 Min
cook time 15 Min
method Refrigerate/Freeze

Ingredients For banana pudding torte

  • 2 c
    vanilla wafers
  • 1/4 c
    coconut, shredded
  • 1/4 c
    pecans, finely chopped
  • 1/4 c
    butter, melted
  • 2 pkg
    (3.4-oz) vanilla instant pudding mix
  • 3 c
    milk
  • 1
    (8-oz) container of cool whip
  • 4 - 5
    ripe bananas, chopped
  • 2/3 c
    english toffee bits (like heath milk chocolate toffee bits)

How To Make banana pudding torte

  • 1
    CRUMBS: Preheat oven to 350 degrees. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7 to 12 minutes, tossing mixture lightly a few times. Cool completely before filling.
  • 2
    PUDDING: In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a ziploc bag and snip a small tip from the corner to pipe into glass dishes.
  • 3
    ASSEMBLY: In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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