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Banana-Chocolate Cream Tarts

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Banana-Chocolate Cream Tarts
  • Prep Time 15 min
  • Total Time 3 hr 45 min
  • Servings 6
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Watch their eyes pop when you serve these over-the-top tarts, made quick with graham cracker crust, instant pudding, and prepared fudge sauce.

Ingredients

1
(3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1 3/4
cups milk
1
medium banana, sliced
1
(4-oz.) pkg. (6) single-serve graham cracker crusts
6
teaspoons fudge ice cream topping
6
tablespoons aerosol whipped cream
Cinnamon, if desired

Directions

  • 1 In 2-quart saucepan, combine pudding mix and milk; mix well. Bring to a full boil over medium heat, stirring constantly. Remove from heat; place sheet of plastic wrap on top of pudding, pressing out any air. Cool 30 minutes. Refrigerate 1 hour or until slightly firm.
  • 2 Slice banana; arrange slices in bottom of each crust. Spoon 1/4 cup pudding evenly over banana in each crust. Refrigerate at least 2 hours or until serving time.
  • 3 Just before serving, drizzle each tart with fudge topping. Garnish tarts with whipped cream; sprinkle with cinnamon. Garnish with additional banana slices, if desired.
Tips  

For even easier prep, substitute refrigerated pudding cups for the cooked pudding.

Purchase chocolate fudge topping for these tarts. The hot fudge type is too thick to drizzle without heating first.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
235
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
3g
15%
)
Cholesterol
10mg
3%
Sodium
200mg
8%
Total Carbohydrate
35g
12%
(
Dietary Fiber
0g
0%
,
Sugars
27g
)
Protein
3g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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