Ingredients
- Vanilla Pastry Cream (recipe in dessert folder)
- Bananas (I used two bananas for 6 small dessert servings)
- Good quality caramel sauce, or dulce de leche.
- Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)
- Graham Cracker crumble (recipe in desserts folder)
Preparation
Step 1
1. Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer (as pictured below).
2. Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.
3. Add a few slices of banana.
4. Top bananas with a layer of whipped cream.
5. Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).
Repeat layers 2-5
Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving.
Note: I used 6 small dessert dishes. If you make 6 desserts, you will have pastry cream and graham cracker crumble left over. If you want to make more desserts, or one large trifle dish, you will have enough pastry cream and graham cracker crumble for 10-12 individual desserts. For a large trifle, or more than 6 individual desserts I would double the amount of whipped cream listed above.
Recipe Source- Final recipe by Glorious Treats.
Vanilla pastry cream recipe adjusted from class notes from a college cooking class I took in 1997.
Alterations: The recipes posted above are what I used, if you'd like to experiment with substitutions, such as using prepared pudding mix in place of the pastry cream, or cool whip in place of the whipped cream, feel free, but I can not attest to the results.