This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PinThatTwist #CollectiveBias
My family loves desserts which includes anything from Cakes to Parfaits. There hasn’t been a dessert I have made lately that they haven’t devoured. One of their favorites is the No Bake Banana Eclair “Cake” as seen on Kraft Pin That Twist.
When I was a little girl, my Abuelita would often make pudding for me as a treat. Sometimes she made chocolate and sometimes she made tapioca. But my favorite was when she made vanilla pudding and topped it with fresh bananas. In effort to recreate my Abuelita’s recipe and twist things up a little, I switched the Jell-O Vanilla Instant Pudding for Jell-O Banana Cream Instant Pudding and added coconut throughout. For an extra touch, I also topped it with toasted coconut. For presentation purposes, I upgraded my regular glass cake pan for a footed glass bowl. Since the footed bowl is larger than an 8×8 cake pan, I doubled the amount of graham crackers and chocolate called for in the recipe.
I made a trip to my local Albertson’s to stock up on the Jell-O Banana Cream Instant Pudding. (All I had in my pantry was butterscotch and chocolate.) I also picked up a package of Philadelphia Cream Cheese, since I plan on making some cheese balls later this week.
You can find the Jell-O Instant Pudding in the baking aisle at Albertson’s.
Coco Banana Tropical Pudding Recipe
Ingredients:
BEAT pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of compote with 10-12 graham squares, overlapping as needed to form even layer.
STIR 2-1/2 cups COOL WHIP into pudding.
SPREAD half over graham squares in dish; cover with layers of half each of the sliced bananas, coconut and remaining graham squares. Repeat layers of pudding mixture, bananas and graham squares. Refrigerate 3 hours.
MICROWAVE remaining COOL WHIP with chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. In a saucepan, melt butter and add 1/4 cup shredded coconut. Toast until brown. Spread over dessert and refrigerate 15 min.
And that’s it! A simple NO BAKE delicious dessert for coco and banana lovers!
Thank you for stopping by!
Do you have a favorite “tried and true” recipe that you like to Twist? Browse the Albertson’s Twist that Dish Pinterest Board and Social Hub for ideas!
- Unlocking Sublimation: A Guide to Sublimation
- Sublimation Oven or Cricut Mug Press – Which is Best?
- HTVRONT Auto Heat Press Product Review
- Cricut Maker VS Cricut Maker 3 – Which Cricut Machine is Right for you?
- Cricut Glue Gun Product Review
- How to Sublimate Frosted Glass Can Tumblers with the Cricut Mug Press
- How to Sublimate Tumblers with the Cricut Mug Press
- How to Sublimate on Wood With or Without a Sublimation Printer
6 comments
This looks so delicious #client
This sounds amazing! I love anything with coconut. Thank you for linking up to Party Time and we hope to see you again next week!
What could be used with Coconut in this We neither one really like the coconut He has thought walnuts And I had thought of peanuts Inquiring what others think
Walnuts sound like a good addition. I was thinking Marciano cherries would be good too! Kinda like a banana split. 🙂
My mouth is watering. I came over from the Share List on Bloggertunities. I’ll be sharing this on my Fri Faves today. Thank you for the recipe.
Thank you so much!