Crack Pudding
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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

  1. 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.
  2. combine whipped topping and 2 chopped candy bars.
  3. 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.

yields 1 pie (12 servings ... not)
source: dr jenn dunn via cooking light (sept 2000) aka chocolate-banana pudding with toffee bars

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