Well, that title is a mouthful, now isn’t it? A few weeks ago, I had a craving for an ice cream dessert and banana pudding, so I smushed them together and voila, a dessert was born. It is an easy dish to throw together and requires about 4-5 hours of freezer time. So if you, too like banana pudding and frozen desserts, this one is a perfect ending to a warm weather meal.
Frozen Banana Pudding Pie
Vanilla wafers (enough to cover the bottom and one row along the sides of a 9-inch springform pan
1 small box instant pudding mix (I used banana-flavored, but you could use vanilla)
1/2 carton good vanilla ice cream, slightly softened
1 1/2 cups half and half*
3 bananas, sliced
Whipped cream for garnish
Prepare pan by placing vanilla wafers in a single layer on the bottom and around the sides of the pan. Slice bananas over the wafers. Set aside.
In a medium or large mixing bowl, beat together the pudding mix and half and half until thickened. Add ice cream and continue mixing just until it’s combined – work fast, because you don’t want the ice cream to melt more than necessary. Pour the mixture over the wafers and bananas. Cover and freeze. (Note: you may have to wrap the bottom with foil to prevent oozing until it hardens; I did.)
To serve, allow to stand for 10 minutes or until just soft enough to slice. Remove springform band; slice and top each slide with whipped cream; serve. Makes 8-10 servings.
*You can skinny this down considerably by using some or all of these substitutions: low-fat wafers, sugar-free pudding, reduced fat ice cream. You can also substitute whole milk for the half-and-half. But I don’t recommend using anything with less fat content than whole milk, as 2% or skim will form ice crystals.