Gluten Free Bananas Foster Pudding
In this gluten free bananas foster pudding, banana pudding gets a makeover with butterscotch pudding and homemade vanilla wafers. It's a mashup of two classic desserts that were meant to be together!
- Prep time
- 30 min
- Cook time
- 18 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 recipe vanilla wafers (see below)
- 1 13.4-ounce can dulce de leche
- 1 8-ounce package cream cheese, softened
- 2 cups heavy cream
- 1 tbsp dark rum or vanilla extract
- 1 4-ounce package instant butterscotch pudding mix
- 2 cups (480 ml) whole milk
- 6 large bananas, sliced
- 1½ cups (210 g) Kim's gluten free flour blend ((or the blend of your choice containing xanthan gum))
- ¾ cup (94 g) powdered sugar
- 8 tbsp (1 stick or 113 g) cold butter, cut into small pieces
- 3-5 tbsp cold whole milk
- 2 tsp vanilla extract
- pinch of salt
Instructions
- 1
In a small bowl, whisk the whole milk with the butterscotch pudding mix until smooth. Cover and place in the refrigerator until set.
- 2
In the bowl of a stand mixer using the whisk attachment, whip the heavy cream and vanilla extract until stiff peaks form. Transfer this to another bowl. Using the same mixing bowl, whip the cream cheese until smooth. Add the dulce de leche and continue to whip to combine. Fold the whipped cream into the cream cheese mixture, followed by the butterscotch pudding mixture. Refrigerate until ready to use.
- 3
Preheat the oven to 350° F.
- 4
In the bowl of a food processor, pulse the flour, sugar, and salt until blended. Add the butter pieces and pulse until coarse crumbs form.
- 5
Add the vanilla and then 3 tablespoons of the milk and pulse. If the dough doesn't come together, add more milk, 1 tablespoon at a time, until the dough gathers around the blade. This may take up to one minute.
- 6
Scrape the dough onto a sheet of parchment paper that fits a half sheet pan (18 by 13 inch). Cover with another sheet of parchment paper and roll the dough into an even thickness until it fits the size of the bottom parchment.
- 7
Remove the top parchment and slide the bottom parchment onto a baking sheet. Bake until golden on top and light brown at the edges, about 16-18 minutes.
- 8
Remove from the oven and allow to cool completely on a wire rack.
- 9
Using a sharp knife, cut the large cookie in half horizontally so you wind up with two halves that are about the size of your baking pan (9 by 13 inches).
- 10
Spread a little bit (about a half cup) of the pudding mixture onto the bottom of the 9 by 13-inch pan. Add one of the large cookies, followed by half of the banana slices. Dollop half of the pudding mixture onto the banana slices and spread to cover all the bananas.
- 11
Repeat with second large cookie, the rest of the banana slices, and the rest of the pudding mixture.
- 12
Cover and refrigerate overnight to allow the cookies to soften. Will keep in the refrigerate for up to 4 days.