Layer instant pudding with shortbread cookies and grilled buttery sweet bananas for this tempting Southern-style dessert.

Source: Better Homes and Gardens


Recipe Summary

20 mins
2 mins
22 mins


Ingredient Checklist


Instructions Checklist
  • Prepare pudding mix according to package directions using the 2 cups milk. Whisk in sour cream and vanilla until smooth. Cover surface with plastic wrap; set aside half the prepared pudding. Reserve the other half for another use.

  • Peel bananas. Cut each banana in half crosswise then cut each half in half lengthwise (16 pieces). Brush banana quarters on both sides with butter; sprinkle with sugar. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Grill bananas (half at a time, if necessary), about 2 minutes or until browned and softened, turning once.

  • To serve, place 2 banana quarters in each of 4 parfait or dessert dishes, cutting bananas as necessary to fit. Top with some of the cookies and pudding. Repeat layers. Combine honey and nutmeg; drizzle over pudding. Top with pecans. Makes 4 servings.

For tabletop grill:

Preheat grill according to manufacturers directions. Place bananas on grill. If using a covered grill, close lid; grill bananas until browned and softened. For covered grill, allow 1 to 2 minutes. (For open grill, allow 4 to 6 minutes, turning once.) Continue as directed in Step 3 above.

Nutrition Facts

450 calories; fat 20g; cholesterol 30mg; saturated fat 7g; carbohydrates 66g; mono fat 10g; poly fat 3g; insoluble fiber 4g; sugars 38g; protein 6g; vitamin a 437.3IU; vitamin c 10.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.8mg; vitamin b6 0.5mg; folate 48.4mcg; vitamin b12 0.4mcg; sodium 362mg; potassium 578mg; calcium 101mg; iron 1.3mg.