Banana White Chocolate Layered Dessert

Hello Adventure’s and welcome back to another baking post. Since I have been in the camper it’s a little more difficult to bake, so while I was at my grandparents house a few weeks back, I was finally able to bake. I made my Apple Pie recipe which I already have a recipe for so please go check it out. I also made a new dessert with my Dad’s flavor magic. A Banana White Chocolate Layered Dessert which can be made gluten free. It’s perfect layers of crunchy pecan shortbread, then a layer of sweet cream cheese, then a layer of banana moose, fresh bananas, a layer of white chocolate moose and finally a layer of whipped cream. It’s now a family favorite, and I’m sure I will make it again soon. Now onto the recipe.

Ingredients:

For The Pecan Shortbread:

  • 1 cup Gluten free flour ( or if you don’t need the dessert to be gluten free just use one cup of All purpose flour )
  • 1/2 cup melted unsalted butter
  • 1 1/4 cup of chopped Pecans

For the cream cheese layer:

  • 8 oz cream cheese softened
  • 1 cup of powdered sugar
  • 1 cup of Whipped Topping

For banana moose layer:

  • 2- 3.4 oz boxes of instant banana pudding
  • 3 cups of milk
  • 1 cup of Whipped Topping
  • 4 Large Bananas
  • 1 tablespoon of lemon juice

For white chocolate moose layer:

  • 2- 3.4 oz boxes of instant white chocolate pudding
  • 3 cups of milk
  • 1 cup of Whipped Topping
  • 1 cup of Whipped Topping for the topping

Note: I use one 16 oz container of Whipped Topping , but I also didn’t measure the amount I put on top of the dessert. I just put on as much whip cream as I thought it needed. The fresh bananas and the lemon juice are for the layer in between the banana and white chocolate moose.

Directions:

First preheat your oven to 350 degrees. Then mix together the gluten free flour, butter and pecans. Then in a none greased 9×13 pan, press the crumbly shortbread mix into the pan evenly. Bake for 20 minutes until light golden brown. Let cool for about two hours.

Once the crust is cooled, start on the cream cheese layer. Mix together the powdered sugar and softened cream cheese in a stand mixer or hand mixer until combined. Then slowly fold in the Whipped Topping , making sure there are no chunks. Then evenly spread the cream cheese mixer onto the cooled crust. We careful because the shortbread crust is quite crumbly. Once the cream cheese layer is even chill for at least 10 minutes.

Then mix together 3 cups of milk and the two packages of the banana instant pudding until soft set. Then gently fold in a cup of the Whipped Topping. Then evenly spread the banana moose over the cream cheese layer. Then cut up 4 fresh bananas and add to the lemon juice and stir to coat. ( This step is to prevent the bananas from turning brown ). Then layer the bananas in between two sheets of paper towels and pat them dry. Layer the banana slices on top of the banana moose, then chill for at least 10 minutes.

Now mix together another 3 cups of milk and the two packages of white chocolate instant pudding until soft set. Then gently fold in a cup of Whipped Topping . Once fully combined, layer the white chocolate pudding mixture over the bananas. Then make sure that the white chocolate layer is even. I then layered the remaining Whipped Topping on top but you can just do a cup of Whipped Topping if that’s your fancy.

Chill for at least two hours before enjoying.

Notes: You can use this recipe as a base recipe to make a number of different flavored layered desserts. Just replace the flavor of the pudding for the desired flavor.

Comment down below what flavor combination that you would like to try. I’ll be posting about my adventures in Colorado very soon. Until my next adventure,

Love, Payton

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