Chocolate Banana Parfaits Recipes

CHOCOLATE BANANA PARFAITS

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon half the pudding evenly into 4 dessert glasses. Layer with banana slices, COOL WHIP and remaining pudding.
• Refrigerate until ready to serve.

BANANA CHOCOLATE PARFAITS

Steps:

• In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream. , Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.

CHOCOLATE BANANA CREAM PARFAITS

Steps:

• Preheat oven to 350°. Spray 2 (10-inch) loaf pans with baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluff y. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in chocolate syrup. Divide batter between prepared pans. Bake for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Cut one loaf cake into ½-inch cubes; reserve remaining cake for another use. In a large bowl, beat pudding mix and milk with a mixer at low speed until smooth. Add cream cheese, and beat at medium speed until thick and smooth. In 12 (8-ounce) jars or bowls, layer cake cubes, pudding mixture, bananas, and toffee bits as desired. Top with whipped topping, and sprinkle with toffee bits; serve immediately.

CHOCOLATE BANANA PARFAITS

Steps:

• Place the cold milk in a mixing bowl. Add the pudding mix and whisk together for 2 minutes. Fill individual dessert glasses half full with the pudding mixture. Top with a layer of sliced bananas and whipped topping. Fill with the remaining pudding. Place the dessert glasses in the refrigerator and chill until the pudding is set.

LOW-FAT CHOCOLATE-BANANA PARFAITS

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon half the pudding evenly into 4 dessert glasses; cover with layers of bananas and half the COOL WHIP. Top with remaining pudding and COOL WHIP.
• Refrigerate 1 hour.

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.

CHOCOLATE, ALMOND, AND BANANA PARFAITS

Steps:

• Heat chocolate chips and 4 tablespoons cream in microwave in 1-cup glass measuring cup at 50 percent power just until chocolate is melted, about 30 to 35 seconds. Stir to blend; cool chocolate sauce to lukewarm. Whisk mascarpone, amaretto, sugar, and remaining 2 tablespoons cream in medium bowl until blended and mixture just starts to thicken.
• Using 2 1/2-inch-diameter cookie cutter, cut out round from each angel food cake slice. Place 1 cake round in each of 4 wine goblets or old-fashioned glasses. Top each cake round with 3 banana slices, 1 heaping tablespoon mascarpone mixture, bittersweet chocolate sauce, and sprinkling of almonds. Repeat parfait layering 1 more time and serve.

CHOCOLATE BANANA POPS

Steps:

• Stick bananas with a lollipop stick; place on a baking sheet and place in the freezer for 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Coat frozen bananas with melted chocolate.

LOW-FAT CHOCOLATE BANANA PARFAITS

Steps:

• Into medium bowl, pour milk and add pudding mix. With wire whisk beat for 2 minutes or until well blended.
• Evenly spoon half the pudding mix into 4 dessert glasses. Make layers of banana slices, 1/2 cup of the whipped topping and remaining pudding in each dessert glass. With remaining whipped topping, place a dollop on top.
• Refrigerate until ready to serve.

CHOCOLATE BANANA SOFT SERVE PARFAIT

Steps:

• In food processor, place frozen banana slices, peanut butter, cocoa powder and milk. Cover; process 2 to 3 minutes or until mixture is smooth and looks like soft serve ice cream, scraping down sides as necessary.
• Use ice cream scoop to scoop mixture into 2 parfait glasses. Top with yogurt and granola. Serve immediately.