Best 5 Banana Pudding Parfaits Recipes

BANANA PUDDING PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.

BANANA PUDDING AND YOGURT PARFAITS

Steps:

• Place banana slices in a bowl; toss with lemon juice to prevent browning.
• Whisk heavy cream, Greek yogurt, and vanilla pudding mix together in a bowl until pudding is thick and smooth.
• Sprinkle 2 tablespoons crushed cookies in the bottom of four 8-ounce clear drinking glasses. Cover cookies with 2 to 3 tablespoons pudding mixture and 3 to 4 banana slices. Repeat layers twice more.

BANANA CREAM PUDDING PARFAITS

Steps:

• Crush graham crackers in a baggie with rolling pin until course crumbs. Set aside.
• Using a whisk, whisk cream cheese in a large bowl until smooth.
• Add pudding mix, milk and vanilla; whisking until smooth.
• Fold in 2 ounces of whipped topping. Reserve 2 ounces cool whip to top parfaits.
• To make two parfaits. The layering really doesn't matter - do whatever you think looks the best! Here's how I do the layers for my DH and I: layer each parfait with graham cracker crumbs, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping and lastly remaining graham cracker crumbs.
• Sprinkle with cinnamon.
• Can be eaten immediately or set in the fridge for 15-20 minutes to allow crumbs to soften (not too long or they'll turn to mush). Enjoy!

BANANA PUDDING PARFAITS

Steps:

• Have ready a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; whisk in egg yolks.
• Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook 1 minute. Remove from heat, and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.
• In six 8-ounce glasses, alternately layer warm pudding with cookies and bananas, ending with pudding and covering bananas as completely as you can to prevent discoloration. Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.
• To serve, top with whipped cream and more crumbled cookies and sliced bananas.

BANANA PUDDING PARFAITS

Steps:

• Crush the graham crackers into coarse crumbs, mix in the chopped pecans.
• Place the cold milk in a medium size bowl and sprinkle with pudding; beat with a wire whisk for 2 minutes.
• In 4 wine glasses or parfait glasses, spoon in a couple of tablespoons crumb mixture, top with 4 slices of banana and pudding; repeat layers once.
• Cover each glass with plastic wrap and refrigerate until ready to use.
• To serve, top each with a dallop of whipped topping and 1 additional slice of banana.
• Please note: To keep the banana slices fresh, place them into 2 cups of water that has been mixed with 1 1/2 tablelspoons of lemon juice. Place on paper towels and pat dry.