ounces instant vanilla pudding, prepared and chilled (can sub 1 Large Sized Box of Cook & Serve or Your Own Recipe)
cup cold heavy cream, whipped to firm peaks with 1 teaspoon vanilla extract and 1 tablespoon confectioners' sugar
Serving Size: 1 (173) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 204 g49 %
Total Fat 22.7 g34 %
Saturated Fat 13.4 g67 %
Cholesterol 70 mg
Sodium 491.2 mg
Dietary Fiber 2.5 g9 %
Sugars 37.3 g149 %
Protein 2.8 g
Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool.
Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm. [The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding. I always have a problem with this step, but if it crumbles it doesn't alter the flavor :-)].
In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it) over the pudding. Repeat the layering once.
Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.