Ingredients
30
30 servings
- •30 (1 inch) unbaked tart shells
- •1.5 cups cold milk
- •1 (3.4 ounce) package banana cream pudding mix
- •30 slices banana
- •1 (1 ounce) square semisweet chocolate
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells on a rimmed baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool for 15 minutes.
- While the tart shells are baking, mix milk and pudding mix in a saucepan over medium heat; bring to a boil. Once boiling, remove from the heat and let sit, stirring twice, until tart shells have finished cooling; pudding will thicken as it cools.
- Place a banana slice in the bottom of each cooled tart shell. Spoon cooled pudding over the banana slices, covering them completely. Grate chocolate square over each to decorate.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutritional Facts
Per 30 servings
- Calories: 56
- Carbohydrate: 9g
- Fat: 2g
- Fiber: 0g
- Protein: 1g
Related Recipes
Banana Cream Pie Made Easy
Banana Cream Pie with Pudding
Chocolate Banana Cream Pie
Banana Cream Pie
Banana Cream Pie IV
Uncooked Banana Pudding
Banana Cream Pie
Banana Pie
Banana Cream Pie V
Chocolate Covered Banana Pie
Southern Layered Banana Pudding
