Dave and I went on a date night a few weeks ago and the restaurant had “Banana Cream Pie in a Jar” on the menu. I think I’ve made it perfectly clear how much I love any kind of banana pudding situation, so me not eating this thing wasn’t even an option. Not only did I devour it, but I took a picture and sent a text to Jonathan that said We have to make these on the site!!!!
So, here we are… Banana Cream Pie Parfaits are the cutest thing that have ever happened to a mason jar… at least since we last did a mason jar dessert! They’re simple enough that your kids can help you make them (you know, just not with the flaming sugar part) and they’re super delicious. Watch the video tutorial and then scroll down for the full how-to.
Let’s start by making the pudding. We’re just using one of those instant pudding mixes.
Make according to package directions, cover and then chill in refrigerator for at least half an hour.
Let’s talk about caramelizing bananas… you’re going to need a kitchen torch for this. That kind of kitchen gadget might seem silly to you– until you use it to make yourself some midnight s’mores. Then you’re gonna be like, Best. Purchase. Ever.
Anyway, cut a few bananas into thick slices on an angle, and then sprinkle with sugar.
Using your torch, caramelize the sugar on top until golden brown.
Fill small mason jars with the chilled pudding.
And then top off with fresh whipped cream or whipped topping that has been thawed. Make it easier on yourself and grabbed the topping from the freezer section like we did!
Once all the jars have been filled, place a few slices of caramelized bananas on top with a couple pieces of graham crackers. You can also use sugar cookies, Nila wafers, shortbread, etc in place of the graham.
You can make your banana cream pie parfaits in advance by filling the jars with the pudding and whipped topping, then covering them, and storing in the fridge until ready to serve. Don’t top with the bananas and crackers until right before eating!
If you don’t have a blow torch or are afraid to use one, then you can definitely skip the caramelizing step. Just place the bananas onto the pudding without the caramelized sugar.
- 1 (5.1 ounce) instant vanilla pudding box
- 3 cups whole milk
- 1 (8 ounce) frozen whipped topping container, thawed
- 3 large ripe bananas
- 1/4 granulated sugar
- 4 to 6 graham crackers, split
- Make the pudding according to package directions. Cover with plastic wrap and allow to chill for at least half an hour.
- Fill 8 small jars, halfway up with pudding. Top off with whipped topping.
- Slice the bananas on an angle and then sprinkle generously with sugar. Using a kitchen torch, caramelize the sugar. Top the parfaits with a few slices of caramelized bananas and graham crackers. Serve immediately.