Delciously layered walnut, whipped cream, and banana pudding cups . A tasty treat for anyone!
1/3 cup
graham cracker crumbs (about 4 squares)
2 tablespoons
brown sugar
1/8 teaspoon
table salt
3 tablespoons
cold unsalted butter, cut into small pieces
1/2 cup
Fisher® Chopped Walnuts
1 package
vanilla instant pudding mix
1-3/4
cold milk
1/2 teaspoon
ground cardamom
1/4 cup
sweetened condensed milk
1 cup
heavy cream, whipped to soft peaks
3
bananas, cut into 1/4-inch-thick slices
Assorted toppings such as fresh citrus zest, cocoa powder, toasted coconut, chocolate shavings or edible flowers
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F. Combine graham crumbs, brown sugar and salt. Work in butter with fingertips until a coarse, crumbly mixture forms. Stir in Fisher® Walnuts. Spread onto parchment-lined rimmed baking sheet.
- Bake 10-12 minutes or until deep golden brown. Cool completely before breaking into coarse pieces.
- Meanwhile, whisk pudding mix, milk and cardamom in bowl until slightly thickened. Gently stir in condensed milk and whipped cream with rubber spatula until no streaks remain.
- Layer pudding mixture, bananas and walnut crumble evenly among 6 dessert glasses or ramekins. Garnish with assorted toppings before serving.
PRODUCT USED
Tips
Crumble mixture can be doubled, and leftover mixture can be stored in a sealed plastic bag in the freezer. Sprinkle the crumble mixture over ice cream or the top surface of a cake or brownie before baking to add a crunchy element.
Assemble cups up to 1 day ahead of time. Cover and refrigerate until ready to serve.
