Tuesday, August 27, 2013

Chocolate Banana Caramel Parfait

This is the quick, no bake, no fuss dessert that I served with my Asian inspired steak. That night was a fast, easy night. It was extremely hot and we had had a busy day.

I was tired and not in the mood to stand in the heat of a kitchen for long. The meal took me less than 20 minutes to prepare and the dessert about the same.

I prepared the dessert, set it in the fridge and then went on to cook. By the time dinner was over and we had rested some, we had a nice cold dessert to enjoy.

I hid a little surprise in the middle of the parfait that you can omit if you want. It really made it OVER the top. Which I enjoy, but if you don't have the item and don't want it, don't add it. You could hide something else in the center.

Chocolate Banana Caramel Parfait
1 package chocolate pudding
1 1/2 cups almond milk
caramel sauce
1 cup, crushed vanilla wafers
2 bananas sliced
2 tsp coconut pecan frosting (this is the hidden surprise that you can omit)

Prepare pudding according to package, except use less milk. Now layer in your parfait glass or whatever type of serving dish. Pudding, crushed wafers, banana slices, caramel, repeat, add frosting, repeat layers until you run out. Top with caramel. Store in the fridge until set, 1-2 hours is best.


If you like this, you might also enjoy the lighter fruitier Larger trifle! 
Strawberry Peach Lemon Trifle

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