My mission- a delicious dessert, that wasn’t cookies, that was easy to make/eat and didn’t require utensils… the result Banana Pudding Bites!
I landed on banana pudding when I was searching through recipes to make for the shrimp boil we hosted on Saturday (more photos of the shin dig coming soon); it was simple enough and would compliment the spicy shrimp perfectly, besides you can’t go wrong with a classic. The only problem was I didn’t want to serve something that needed bowls and utensils and I needed something that would withstand being in the heat for the better part of the afternoon. So what do you do with this kind of dilemma you make it cute, you make it bite sized. Honestly, I must say that I am rather impressed on how fantastic these little guys turned out, I was fully prepared for my experiment to be a disaster. However, this is defienetly a ‘recipe’ that I will store in my make again soon (real soon) file and if you like banana pudding you should too!
Here’s the gist…
I used this delicious banana pudding recipe from Paula Deen (and no there isn’t tons of butter in the pudding- but it is the best banana pudding recipe I have EVER come across and I have tried a few) and instead of arranging the chessmen cookies and sliced bananas in a 9×13 like recipe calls for I piped the pudding on to individual cookies using a disposable pipping bag and my jumbo closed star tip and topped each of them with a thick slice of banana. Call it deconstructed banana pudding if you will ;)
Oh, and in case you want to try it… let me give you two suggestions- 1. buy 3 bags of chessmen cookies, the banana pudding in the piping bag goes a long way and 2. if you mix your pudding early and leave it in the fridge make sure to leave the pipping bag out for a few minutes before pipping your cookies. The pudding is really thick and was difficult to pipe while cold.