- 8
Ingredients
- 1 9" pastry crust
- 3 Tbsp cornstarch, divided
- 2 Tbsp sugar
- 2 Tbsp unsweetened cocoa
- dash of salt
- 1-1/3 cups 1% low-fat milk, divided
- 1 oz semi-sweet chocolate, chopped
- 1/2 cup sugar
- 1/4 tsp salt
- 2 lg eggs
- 1 Tbsp butter
- 2 tsp vanilla extract
- 1/4 cup (2oz) block style fat-free cream cheese, softened
- 2 cups sliced bananas (about 2 lg bananas)
- 1-1/2 cups frozen fat-free whipped topping, thawed
- chocolate curls (optional)
Preparation
Step 1
Prepare and bake pastry crust.
Combine 1 Tbsp cornstarch, 2 Tbsp sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 min over med-low heat. Stir in chocolate; bring to a boil over med heat. Reduce heat to low; cook 1 min; stirring constantly. Spread chocolate mixture into bottom of prepared crust.
Combine 2 Tbsp cornstarch, 1 cup milk, 1/2 cup sugar, 1/4 tsp salt, eggs, and butter in a heavy saucepan over med heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low; cook 30 sec or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 sec). Add 1/4 cup hot custart to cream cheese; beat just until blended. Stir in remaining custard.
Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls.