This recipe can be used with mini graham cracker tart shells, cute little dessert dishes, or parfait glasses.
- 1 package Jell-O® Instant Banana Cream Pudding & Pie Filling
- 1 cup coconut milk (I like Trader Joe’s)
- 1 tsp real vanilla
- 6 ounces of Mori-Nu Silken Firm Tofu
- 1 banana
- 8-10 mini graham cracker tart shells, dessert dishes, or parfait glasses.
Place tofu, coconut milk, and vanilla in a blender (I use my bullet blender as I lose very little of the ingredients under the blades) and blend until very smooth.
Pour into a bowl and add one package of Jell-O® Instant Banana Cream Pudding & Pie Filling.
Mix well. I like to use my portable electric mixer.
Place several slices of banana in each tart shell. Pour filling over banana slices, filling shells nearly to the top. (If there is any filling left over, place it in a covered container in the refrigerator for eating later.)
Cover each container with tin foil and refrigerate overnight to allow flavors to blend.
If you prefer not to use the mini graham cracker crusts, place banana slices into individual dessert dishes and pour filling over the slices. Cover and place in refrigerator overnight.
You can also serve this dessert in parfait glasses. Place a spoonful of refrigerated filling into a parfait glass, add several slices of banana, add more filling, several banana slices, and end with filling. Cover and place in refrigerator overnight.
Remove from the refrigerator, take off cover, and serve.
If desired, you can place a spoonful of Taylor’s Triple Berry Compote on top.