6 little dessert cups or ramekins
3 whole graham crackers, crushed
2 medium ripe bananas sliced
1/2 cup sugar (or Splenda)
1/4 cup unsweetened cocoa powder
3 Tbsp. cornstarch
1/8 tsp. salt
3 cups 1% or fat free milk
1/2 tsp. vanilla extract
6 Tbsp. semi-sweet mini chocolate chips
Divide graham cracker crumbs evenly along the bottom of cups. Top with at least 4 – 5 banana slices. Refrigerate remaining banana slices in a sealed container.
Mix milk, sugar, cocoa powder, cornstarch and salt in a large saucepan. Whisk over medium/high heat until pudding comes to a boil and thickens.
Cook 1 minute longer then remove from heat and stir in vanilla extract.
Pour into prepared dessert cups and let cool for 15 minutes. Cover with plastic wrap and chill for at least 2 hours. Top each dessert cup with 1 Tbsp of chocolate chips and serve.
Karen’s Note: Keep chilled and covered with plastic wrap, until ready-to-serve this great dessert idea for your Holiday, Sunday half-time sporting event or Valentine’s Day guests!
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