Gluten Free Banana Split Pudding Pie
 
Prep time
Cook time
Total time
 
Gluten Free Banana Split Pudding Pie
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 package Kinnikinnick S'moreables Graham Style Crackers - gluten free
  • 4 oz Baker's Semi Sweet Baking Chocolate Bar, chopped - gluten free
  • 5.1 oz Jello Vanilla Instant Pudding - gluten free
  • 3 cups cold milk
  • ¼ cup roasted cashew nuts, chopped
  • 2 to 3 tablespoons Baker's Angel Flake Sweetened Coconut - gluten free
  • Kraft Jet- Puffed Mini Marshmallows (optional) gluten free
  • 1 stick organic butter, melted
  • 3 tablespoons granulated sugar
  • 1 ripe banana, sliced
  • 1 tablespoon lemon juice
  • 1 (8 oz) Cool Whip Original - gluten free
  • Cherry Man Farm to Market Maraschino Cherries, drained - gluten free
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the crackers in a food processor and pulse until ground. Transfer to a bowl and add the melted butter and sugar. Mix until well blended. Press the mixture in a 9 inch pie pan. Bake for 10 minutes then let it cool completely.
  3. In a large bowl, whisk together the milk and instant pudding until thickened. Pour the pudding on the prepared pan and smooth the top. Transfer the pie pan in the fridge and let it set about 2 hours.
  4. Spread the Cool whip on top using a spatula. Place the sliced bananas in a small bowl and drizzle lemon juice all over. Arrange the topping the way you like. Microwave half of the chocolate for about 1 minute and stir. Drizzle the chocolate all over the top of the pie. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-banana-split-pudding-pie/