Chocolate Boo-nana Pudding

By Coppermouse

Ingredients

• For the Garnish:
• 1/8 cup semi-sweet chocolate chips
• 1 box (3.5 ounces) banana-flavored instant pudding
• Milk (for both puddings, about 5 cups, see box instructions)
• 10 to 12 chocolate sandwich cookies, divided
• 1 banana
• 1 box (5.9 ounces) chocolate-flavored instant pudding or ready-made pudding
• 1 cup whipped cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla

Preparation

Step 1

Tip: Before starting, add 1 to 2 ounces of water to one of your glasses and tilt it to see the ghost shape that will be created and to get an idea of where to place the mouth and eyes.

You will need 6 to 8 glasses (6 to 8 ounces each). For best results, glasses should be room temperature.

Place chocolate chips in a small microwave-safe bowl and melt them for 15 to 20 seconds, then stir. If chocolate isn't fully melted after stirring, keep heating in 10 second increments until chocolate is warm and just melted. Chocolate sauce should be warm, but cool enough to touch with your fingers

Touch your index finger to the chocolate and use it to form the mouth on the inside of the glass about 1/3 of the way up from the bottom. Use your pinky finger to do the eyes in a similar fashion. Place the glasses in the fridge to chill for a few minutes until chocolate is set.

Prepare the banana pudding per the package instructions. When pudding is ready and has started to thicken, spoon 2 to 3 teaspoonfuls into each glass while holding the glass at an angle with the chocolate face side down.

Spread the pudding gently with the spoon to form the ghost shape. Place it in fridge at an angle (prop using a kitchen towel or bag of sugar) and repeat with all glasses. Reserve the leftover banana pudding. Chill for 5 to 10 minutes until banana pudding sets.

Meanwhile, crush 8 sandwich cookies and place into a small bowl. Slice the banana, reserving 4 slices for garnishing. Quarter the rest of the slices and add them to the crushed cookies. Add a few tablespoons of leftover banana pudding and stir together. Add a teaspoon or so of this mixture to the partially filled glasses on top of the banana pudding, being careful not to let the filling touch the sides of the glass.

Make the chocolate pudding according to instructions (Note: You can also opt to use ready-made pudding). Spoon it into to the glasses, about 1-2 tablespoons per glass. Then top them with whipped cream and crumble the remaining 2 to 4 cookies and sprinkle over top. Halve the reserved banana slices and place one on top of each pudding. Serve immediately.