Categories: Puddings- Custard-Mousse- Flan

Ingredients

• 2 cups baking mix such as Bisquick
• 2 Tbsp. granulated sugar
• 1/4 cup firm butter
• 1 (4-serving size)pkg. instant vanilla pudding mix
• 1 3.4 cups 1% milk
• 2 ripe bananas, sliced
• 2 cups whipped cream OR frozen whipped topping, thawed
• 1/4 cup toasted shredded coconut
• 1/4 cup toasted slivered almonds

Directions

1. Heat oven to 375 degree.

2. mix baking mix and sugar in a medium bowl. Cut in butter, using a pastry blender or crisscrossing two knives, until crumbly. Press into bottom of ungreased 7 × 11-inch baking dish. Bake 13 to 15 minutes or until light brown. Cool completely, about 30 minutes.

3. Make pudding as directed on package, using 1 3/4 cups milk, spread over crust. Top with bananas. Spread whipped cream over top. Sprinkle with coconut and almonds. Cover and refrigerate at least 1 hour, but not longer that 24 hours.

4. Note: This recipe works best with sugar-free, fat-free pudding.

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