Did you ever make that banana-vanilla pudding/cool whip-vanilla cookie wafer layered dessert as a kid? Or mowed down on it at every potluck and picnic you ever found it at? If you don’t know what I’m talking about, this dessert is apparently a southern specialty – look here and here for examples. It’s one of those desserts that I used to anticipate and planned on making weeks in advance before a spring or summertime back yard BBQ or holiday – especially something like the 4th of July.
Since going GF several years ago, and since I’ve been transitioning into a 100% paleo lifestyle, free of as much refined sugar as I could get, I’ve been having and wanting to reinvent many of my favorite pre-GF lifestyle dishes or recipes and I try to reinvent at least one pre-GF lifestyle party food per season. This year’s 4th of July party is exactly what inspired this recipe this summer. And holy smokes did it turn out as success! It was even better a few days later when the graham layer got a little soggy from the pudding – just like the original southern recipe I’ve made in pre-GF years past!
So here’s what I did:
Banana-Vanilla pudding – I basically made a banana custard, like you’d make for a banana cream pie, with a can of full-fat coconut milk, 2 egg yolks, vanilla, coconut oil and coconut butter, 3 super-really-brown ripe banana’s (mine were pretty much black) and some cinnamon (for the exact recipe take a look at the banana pudding recipe in the book Paleo Comfort Foods. Basically, you heat the first three ingredients together over the stove-top, stirring constantly until it thickens. While you’re doing that, you’re browning/carmelizing the next 4 ingredients together on the stove-top. Then you put all of that together in a food processing device (i.e. blender or food processor); pour that a bowl and set to the side.
Chocolate-Avo pudding – this one thing, just by itself, is one of my new favorite go-to’s when I want dessert or a treat. Easiest way to do this: go here. (p.s. in Diane Sanfilippo’s Practical Paleo book, she has another similar recipe for pistachio pudding. That is next on my TO-MAKE list!)
Vanilla cookie/wafer crust – for this recipe, I had to do some searching and recipe combining. I used a whole small bag of Bob’s Redmill Almond Meal/Flour, 4 egg yolks, maybe a cup of coconut oil, 1/2 cup honey or sucanat, vanilla and some salt. I melted and everything after the egg yolks together, and then combined that with the almond meal and egg yolks. It should be similar to the consistency of a graham cracker crust if you’ve ever made one. I basically used this cookie recipe and this cookie recipe as templates and I think I doubled the batch as I used a whole small bag of Bob’s Redmill Almond Flour and modified the other ingredients to match how many cups was in that bag (I think it was just over 4 cups of almond flour).
I rolled out two layers of the crust and baked them at 325-350 for maybe 10 minutes. As soon as I smelled them in the oven and as soon as they started turning a little brown on the edges, I took them out of the oven. Since my first layer was baked in what would be my serving dishes (thinking ahead, eh?!), after the crusts had cooled a bit, I dumped all the banana pudding on that layer; ever-so-gently, picked up and laid the next crust down on top of that and then dumped all my choco-avo pudding down next. Cover, cool, eat!