| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup store-bought vanilla pudding
- 1 cup whipped cream
- 1 tablespoon orange zest
- 2 tablespoons honey or corn syrup
- 2 tablespoons gold sanding sugar or turbinado sugar
- 4 thin chocolate chip cookies, crumbled
- 1 large banana, sliced into 1/4-inch coins
- 3 tablespoons unsalted butter
- 2 tablespoons dark brown sugar
- 1 large banana, sliced into 1/4-inch coins
- 3 tablespoons dark rum or bourbon (see Cook’s Note)
Instructions
- For the pudding: Fold together pudding, cream and orange zest in a large bowl until combined.
- Pour a very thin layer of honey or corn syrup on a small plate. Make a pile of gold sanding sugar on another small plate. Hold a coupe glass upside down and gently tap the rim in the honey (a little goes a long way). Immediately roll the edge of the glass in the sanding sugar and place upright to dry. Repeat with 3 more coupe glasses.
- Dollop about 1/4 cup pudding mixture into the bottom of each glass. Top with a layer of crumbled cookies, then a layer of banana slices and another 1/4 cup pudding. Chill until ready to serve, up to 2 hours.
- For the bananas Foster: When you are ready to serve, melt the butter in a medium nonstick skillet. Add brown sugar and cook until sugar dissolves. Stir in bananas until coated well. Take off the heat and carefully add rum, then light with a lighter or match and let burn until the liquor burns off. Let bananas cool slightly, then add a spoonful of bananas to each of the glasses. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 463 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 2 g |
| Cholesterol | 40 mg |
| Sodium | 43 mg |
Reviews
Absolutely delicious.
I made this last Christmas but not Individually
Loved the dessert, the orange zest makes the pudding!