No Bake Banana Pudding Tart Recipes

Steps:

• To make the pudding, in a medium saucepan over medium heat, whisk the sugar, flour, and salt together. Slowly whisk in the milk until combined and smooth and then stir constantly with a wooden spoon until the mixture comes to a low boil and thickens, about 7 minutes. Reduce the heat to very low.
• While whisking, add about 1/4 cup of the hot milk mixture to the eggs. Whisk the egg mixture into the hot milk and cook, stirring constantly, until the mixture is very thick, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Let stand until room temperature.
• To make the pie, arrange half of the banana slices in a single layer over the crust. Spread half of the pudding evenly over the bananas. Lay the wafer cookies in a single layer on the surface of the pudding, followed by the remaining bananas. Spread the rest of the pudding evenly over the top.
• In a small bowl, with a whisk or electric hand mixer, whip the cream, sugar, and vanilla together until soft peaks form. Spread the cream evenly over the pie. Sprinkle vanilla wafer crumbs over the top. Cover with plastic wrap and chill for at least 3 hours before serving.
• To serve, slice the pie and garnish each slice with vanilla wafer crumbs.

Steps:

• For the crust: Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Combine all the crust ingredients in a food processor and pulse together until the crumbs are moistened (or mix in a medium bowl with a rubber spatula); press evenly into the bottom and up the sides of the prepared pan. Use a measuring cup or flat-bottom glass to really pack the crumbs in place. Set aside while you mix the filling.
• For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment at medium speed until medium peaks form, about 1 minute. Transfer to a medium bowl and refrigerate.
• In the same mixer bowl, beat the mascarpone until smooth. Add the brown sugar, salt, and vanilla and whip till smooth. Beat in the condensed milk. Fold the whipped cream into the mascarpone mixture in three batches. Stop when just a few streaks of whipped cream remain.
• Spread one-third of the pudding into the crust. Top with half each of the sliced bananas and wafers, creating a uniform layer and pressing lightly into the pudding. Add another one-third of the pudding. Top with the remaining sliced bananas and wafers and 1 tablespoon of the chocolate chips. Top with the remaining pudding and smooth to the edges. Create a decorative swirl on top of the pudding, if desired-just make sure the bananas are covered to prevent them from turning brown. Cover with an inverted plate and refrigerate overnight.
• To serve, unmold the tart from the springform and place on a serving tray. Top with the remaining 1 tablespoon chocolate chips and the banana chips. Refrigerate any leftovers for up to 2 days.

Steps:

• In a large bowl, with a hand mixer, beat cream cheese until smooth.
• Slowly beat in sweetened condensed milk until entire can has been mixed.
• Add instant pudding powder and mix until smooth.
• Slowly add milk 1/2 cup at a time until all milk has been added.
• Now add vanilla extract and blend.
• In a separate bowl, blend half tub of cool whip until smooth. Set other half aside.
• Add 1 cup of pudding mixture into cool whip and mix well.
• Pour cool whip mixture into pudding mixture and blend - this will help prevent chunks.
• In a trifle dish or casserole dish, layer vanilla cookies, sliced bananas and pudding. Repeat layer one or two more times, depending on your dish. Top with remaining cool whip.
• Chill in fridge for 2 hours to overnight to allow pudding to thicken up and set.
• Serve chilled.

Steps:

• Preheat the oven to 350°F.
• Crust: In a food processor, pulse Nilla Wafers until crumbly. Add softened butter and Nilla Wafer crumbs to a large bowl, and thoroughly mix by hand until well incorporated. Using a 9.5 - 10 inch tart pan, press mixture into the bottom of the pan, and along the sides to form a crust. Place in the refrigerator to chill while preparing the bananas.
• Filling: Cover a sheet pan with parchment or foil and roast bananas, 25 - 30 minutes, uncovered. Let bananas rest and cool, about 15 minutes. Once cooled, in a mixing bowl, peel and add bananas to the bowl, along with the sweetened condensed milk, brown sugar, cinnamon, nutmeg, eggs, and egg yolks. Using a mixer, mix until thoroughly combined, about 1 minute. Remove pie crust from the refrigerator. Pour filling into chilled pie crust. Using a covered sheet pan, place the tart pan on a baking sheet and bake for 30 minutes, or until filling is set.
• Cool at room temperature, at least one hour. For a decorative touch, immediately before serving, add whipped cream or meringue on top. Or, serve a side of whipped cream with each slice.

Steps:

• Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes., Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes., Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes., Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.

Steps:

• Whisk milk and pudding mix together for 2 minutes. Let sit until soft-set, about 5 minutes. Stir in cream cheese until creamy.
• Layer 1/4 of the banana slices over the bottom of each pie crust. Spread 1/4 of the pudding mix into each pie. Layer pies with remaining bananas and spread remaining pudding mix over top. Refrigerate until firm, about 30 minutes.
• Remove from the refrigerator and top pies with whipped topping.