Chocolate Pudding Banana Splits

This is the easiest dessert ever, and one of the tastiest. I make mine with my favorite store-bought goat’s milk caramel sauce, dark chocolate pudding, and chocolate Piroulines.

Chocolate Pudding Banana Splits
Makes 4 individual banana splits.
Total time 15 minutes.

12 Chocolate Pirouline cookies (about 5 ounces)
2 bananas, ripe but firm
1/2 cup caramel sauce
1/2 cup pecans, toasted and chopped
1 teaspoon bourbon (optional)
8 ounces chocolate pudding, prepared and chilled
1/2 cup heavy cream, chilled

Place a small, deep bowl into refrigerator to chill.

Using a serrated knife, cut each Pirouline cookie into 8 pieces. On the bottom of each of dessert bowl, arrange about 24 cookie pieces in a single layer.

For each banana split, use a half of banana, cut into 4 length-wise slices. Arrange the four slices on top of the cookie pieces in each dessert bowl.

In a small bowl combine the caramel sauce, toasted pecans, and bourbon. Mix to combine. In each dessert bowl, spoon 1 1/2 tablespoons of the caramel-pecan mixture over the banana slices. Reserve remaining caramel-pecan mixture for the topping.

Spoon 1/4 of the chocolate pudding into each dessert bowl.

Remove bowl from refrigerator, and place cream in chilled bowl. Using an electric mixer or manual rotary beater, beat the cream until soft peaks form. Dollop the whipped cream over the pudding. Drizzle about 1/2 tablespoon of the caramel-pecan mixture over each dessert. Serve immediately.

Chef’s Note: Toast pecans in a 350F oven for 5 minutes. Cool completely before chopping.