Crack Puddin'
ingredients
2/3 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
3 cups milk
4 large egg yolks
1 ounce semisweet chocolate
2 teaspoons vanilla extract
2 cups frozen reduced-calorie whipped topping, thawed
3 (1.4 ounce) english toffee candy bars (i.e. heath), divided and chopped
30 chocolate wafers (i.e. nilla)
3 cups sliced ripe banana
process
- lightly spoon flour into dry measuring cups and level with a knife. combine flour, sugar and salt in a medium saucepan; gradually add milk and egg yolks, stirring well with a whisk. cook over medium heat until thick (about 10 minutes), stirring constantly. add chocolate; stir until melted. remove from heat; stir in vanilla. set aside.
- combine whipped topping and 2 chopped candy bars.
- arrange 15 wafers in bottom of a 2-quart baking or souffle dish; top with 1 1/2 cups banana slices. spoon half of custard over banana; top with half of candy bar mixture. repeat layers. top with 1 chopped candy bar. cover and chill at least 2 hours.
stats
yields 1 pie (12 servings ... not)
source: dr jenn dunn via cooking light (sept 2000)
aka chocolate-banana pudding with toffee bars
calories: 284
fat: 9g
protien: 6g
carbs: 50g
fiber: 1g
chol: 80mg
iron: 1mg
sodium: 204mg
calc: 111mg
