What’s Cooking in Gail’s Kitchen? The Daily Special: Banana Bottom Parfaits! Three cheers for a dessert that is will make everyone smile. It’s light and creamy with a touch of sweetness, and a fruit finish that has you pushing back from the table and saying, “Ahhhhh!” Whether you choose a mini shot-glass portion or a stemmed goblet, the presentation on this dessert is rated 5-star, according to my husband.
BANANA BOTTOM PARFAITS
Shortbread cookies, broken into pieces*
1 box 3.4 ounce Banana Cream Instant Pudding
2 cups cold milk
3/4 cup Cool Whip Whipped topping
2 bananas, peeled and sliced
Carmel Pecan Topping (see recipe below)
Toasted Coconut for Garnish
French Vanilla Cookie Straws
* I used Kauai Kookie Banzai bite-sized cookies.
Crush shortbread cookies into coarse crumbs. Using a hand mixer, beat pudding mix and milk in medium bowl for 2 minutes. Fold in whipped topping. Reserve 4 banana slices for garnish. Between the dessert dishes, layer a few banana slices in the bottom of each parfait glass. Add a spoonful of caramel sauce. Next layer the shortbread pieces. Carefully spoon in the banana pudding, making sure the layers remain separated. Repeat layers ending with pudding on top. Refrigerate 15 minutes or longer. Before serving, sprinkle with toasted coconut, garnish with one banana slice, and a cookie straw.
Hint: To prevent sliced bananas from turning brown, toss them with lemon juice. Pat bananas dry with paper towel before using.
Pecan Caramel Sauce
1 cup brown sugar
1/4 cup butter
1/2 cup half and half
1 teaspoon vanilla
3 teaspoons Crown Royal
Pinch of sea salt
1/4 cup pecans, chopped
Mix all ingredients except pecans, in a 2-quart sauce pan over medium-low heat. Cook while gently stirring 5-7 minutes, or until thicker. Turn off heat. Add pecans. Pour into jar. Store in refrigerator.