And the winner is…………… Banana Blueberry Pudding Dessert! As I have said in the past, I am not really a baker. So, I have to come up with other simple desserts to satisfy the sweet tooth of my family whenever there is a craving for dessert. Although we usually keep chocolate in the house we do not eat dessert every night. Dessert is something I fix on special occasions or when we invite guests over for dinner.
Since starting the recipe blog I have spent a little more time trying to come up with desserts that are not too heavy or fattening. I like bananas but they tend to get ripe too quickly for me and then I don’t know what to do with them. Recently, I was wondering what I could do with a bunch of bananas I had laying around. Years ago I tried making banana pudding but it did not come out the way I wanted. I gave up after that.
Fast forward to 2014. With ripe bananas calling out for me to give it one more try, I decided to make a new version of banana pudding. Instead of using vanilla wafers I found it easier to buy a Nilla pie crust and add blueberries to the dessert. The combination of bananas, blueberries and vanilla pudding is wonderful! My son, who is my number one food tester, (hubby is #2) thought this was a nice dessert.
I love it when my fiercest critics tell me a recipe tastes really good. That is when I know I can share it with you……
Banana Blueberry Pudding Dessert
1 box Jello vanilla pudding mix (cook & serve)
2 Nilla pie crusts
1 pint fresh blueberries
5 small ripe bananas sliced
1- 9 inch pie plate or casserole dish
Prepare pudding according to package.
Spray pie plate with cooking spray. Crumble pie crusts in a large bowl then press all but ½ cup of the crumbs into the bottom of the pie plate. Place a layer of bananas over the crust. Sprinkle with blueberries. Pour cooled pudding over blueberries. Layer the remaining bananas over the pudding and sprinkle with remaining crumbled pie crust. Cover with saran wrap and refrigerate for at least 6 hours or overnight.
As a kid, I remember watching my mom having fun cooking and baking for anyone with an appetite. One of my first ventures into “cooking” was making chocolate pudding. Not the instant chocolate pudding most folks get to cut down on time but the slow cooking chocolate pudding from Jello. I think Jello was a staple in our house and may still be found on my mom’s kitchen shelf. I loved standing over the stove and stirring the milk and pudding mix until it was thick and creamy. The best part was licking the spoon after filling several little flowered juice glasses with the pudding. Sometimes my mom would let me get real fancy and put whipped cream on top of the chocolate pudding.
My chocolate cherry bomb dessert is the grown up version of my fancy childhood chocolate pudding. Chocolate pudding is still the star of the dessert but it is supported by cherries and cookie crumbs. Sometimes when my husband and I have a few friends over for dinner we like to get them involved in the kitchen. Preparing this dessert is an easy way to do that since it takes less than an hour to make and you can create an assembly line to pull each layer together. This dessert is sure to bring back lots of memories of sticky chocolate covered faces and laughter. Whether you serve this dessert chilled or warm it will get a thumbs up!
Chocolate Cherry Bomb
1 can cherry pie filling
1 chocolate graham cracker crust
1 large box chocolate pudding cook & serve
1 cup cold heavy cream
8 ounces Italian Mascarpone cheese
½ cup sugar
¼ cup coffee liqueur
2 tbsp unsweetened cocoa powder
½ tsp pure vanilla extract
8 individual dessert glasses
Prepare chocolate pudding according to the package. Let cool slightly. Crumble graham cracker crust in a bowl. Place a layer of crumbled graham cracker in the bottom of each glass. Press down lightly to create a crust. Spread a layer of chocolate pudding over each crust then add a layer of cherry pie filling over the chocolate pudding.
In a mixing bowl combine the heavy cream, mascarpone cheese, sugar, coffee liqueur, cocoa powder and vanilla. Combine mixture on a low speed then gradually increase speed until firm peaks are formed. Top each dessert with the whipped cream. Garnish with any remaining graham cracker crust, chocolate shavings or chocolate covered cherries. Cover with clear wrap. Serve chilled or warm.
Try flavored liqueurs with hints of orange, nuts or cherries.