5 ounces Salted Caramel Brownie Brittle (or any flavor you prefer)
3/4 stick butter, melted
For the crust:
For the filling:
3 ripe bananas, sliced
1 tablespoons butter
1 tablespoon dark brown sugar
1 package banana cream pudding
½ cup skim milk
¼ cup Cookie Butter
For the topping:
8 ounces fat-free whipped topping
2 ounces Salted Caramel Brownie Brittle (or any flavor you prefer)
Have (6) 5-ounce glasses ready to use.
Place Brownie Brittle into a food processor and pulse until fine crumbs. In a medium bowl, mix the crushed Brownie Brittle with melted butter until fully incorporate.
Spoon about 2 ½ tablespoons of the Brownie Brittle mixture into the bottom of each small glass, pressing firmly. Place the glasses in the freezer for at least a half hour to allow crust to set.
In a small saucepan, melt butter over medium-high heat. Add sliced bananas and brown sugar and sauté until the bananas are very soft and the mixture begins to bubble. Place the banana mixture into a blender and puree until smooth.
In a medium sized mixing bowl, add dry pudding mix and milk and stir well. Add the pureed bananas and cookie butter. Use an electric hand mixer to mix until all ingredients are incorporate and resemble a thick, creamy consistency.
Remove your glasses from the freezer and spoon 4 tablespoons of the filling into each glass. Place the glasses into the refrigerator to chill.
Use your hands to crush up the Brownie Brittle into small pieces. Add to a small mixing bowl along with whipped topping and combine. Chill in the refrigerator until ready to serve.
Garnish with a piece of Salted Caramel Brownie Brittle.
Notes: If you cannot find cookie butter in your local grocery stores, chocolate hazelnut spread or another nut butter can be substituted.
Makes 6 servings.
This recipe was created by Food Blogger Shaina of TakeaBiteOutofBoca.com