Banana Split Pudding Tart

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 55 vanilla wafer cookies (about 3 2/3 cups from a 12 oz. box)
• 1/2 cup butter, melted
• 1 (3 1/2 ounce) box cook and serve instant vanilla flavor pudding and pie filling, not sure of the oz. size, but it is the 4-serving size
• 2 cups low-fat milk
• 2 ripe bananas, thinly sliced
• 1 (20 ounce) can crushed pineapple, drained and patted dry with paper towels
• 1 (8 ounce) container whipped topping, thawed
• 1/4 cup chopped walnuts
• 1 square semisweet baking chocolate (1 oz.)
• 8 vanilla wafers
• 8 bananas, slices
• 9 stemmed maraschino cherries, patted dry

Recipe

• 1 have ready a 9-inch tart pan with removable bottom.
• 2 crust:
• 3 process cookies in food processor until fine crumbs form.
• 4 add butter; pulse to blend. using bottom of a small measuring cup, press evenly over bottom and up sides of tart pan.
• 5 filling:.
• 6 prepare pudding mix as box directs using the 2 cups milk. pour into crust and refrigerate about 1 hour until set and cold.
• 7 top pudding with bananas; cover with pineapple.
• 8 drop large spoonfuls of whipped topping over pineapple; spread almost to crust mounding slightly in center.
• 9 remove pan sides (place on a small sturdy bowl and let pan sides fall down).
• 10 put tart on serving plate.
• 11 garnish:.
• 12 sprinkle tart with wanuts.
• 13 holding chocolate over tart, slowly and firmly pull a swivel-blade vegetable peeler across the chocolate, letting just a few shavings fall on top.
• 14 melt remaining chocolate in microwave.
• 15 arrange wafer cookies, banana slices and cherries on tart; use a spoon to drizzle with the melted chocolate.
• 16 serve immediately or refrigerate up to 1 hour.