Banana Caramel Cream Dessert

Servings: 0



For pastry cream: In a medium bowl, beat eggs with a fork to combine; set aside. Mix sugar, cornstarch and salt in a medium saucepan. Gradually pour in milk, while whisking, to make a smooth mixture. Cook over medium heat, stirring almost constantly, until the mixture thickens and boils. Continue to cook and stir one minute. Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly. Remove from heat and stir in butter and vanilla. Set aside to cool. When pan has cooled, place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming. For graham cracker crumble: Crush crackers in a large ziplock bag. Pour crumbs, sugar and melted butter into a bowl and stir until fully combined. Pour into a 9x13 casserole dish and press into an even layer. Bake at 350* for 10-12 minutes, until light brown. Allow to cool. ASSEMBLY OF DESSERT: 1.Spoon about 2 tbsp graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer. 2. Add a layer of pastry cream into each dish. 3. Add a few slices of banana. 4. Top bananas with a layer of cool whip. 5. Add some graham cracker crumble and a drizzle of caramel. Repeat layers 2-5. Serve immediately or refrigerate up to 3 hours. Top with fresh banana slices just before serving.