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Banana Chocolate Pudding Torte

Let’s face it, this is just a dressed up pudding pie but it looks damn good on the table. Truth be told, I was reluctant to post it because I actually wound up overcooking the crust by mistake, but then my friend Dana ate it and said it was “her kind of dessert” crunchy crust and all… so here I am posting it. This is incredibly easy to make, but it does take some planning to set up right.

The springform pan makes all the difference in taking this from average to sophisticated. I’ll spare you the sob story about why it was overcooked and just tell you how to make it the right way. Neither my kid nor Dana’s could resist sticking their fingers in this torte as soon as it was set out on the table. Pudding just begs to be eaten. Note: if you don’t have a springform pan you can certainly make this (exactly as described) in a pie dish. Now for the recipe…

Banana Chocolate Pudding Torte Recipe

Hands on Prep Time: 15 mins  Cooking Time: 7 minutes

1 1/2 cup finely ground graham cracker crumbs
6 tablespoons butter (melted)
1/3 cup brown sugar
1 large package chocolate pudding
milk (according to pudding package instructions)
2 bananas

This recipe sets up best if it is made the night before and sits in the fridge for several hours. Preheat the oven to 375 degrees. In a medium bowl combine graham cracker crumbs, butter and sugar. Line a springform pan with parchment paper and pour graham cracker mixture into pan. Press the mixture down to form a crust layer and bake in the oven for 7 minutes. Remove and let cool completely. Meanwhile, prepare chocolate pudding according to the package directions. Be sure you are preparing the PIE directions, not the pudding directions. Spread the pudding over the top of the cooled crust and refrigerate overnight allowing torte to set up nicely. Remove torte from spingform pan in the morning and add sliced bananas to the top just before serving. Serves 8 to 10.

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