Double Banana Pudding

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/4 cup granulated sugar
• 3 tablespoons tapioca starch (*see note below)
• 1/4 teaspoon salt
• 3 eggs, separated
• 20 ounces banana nectar (i find this on the ethnic aisle in my stores)
• 1/2 teaspoon vanilla extract
• 13 -14 gingersnap cookies
• 1 cup granola cereal, banana walnut flavor, divided
• 1 cup fat-free whipped topping, thawed
• 2 medium bananas (6 inch)
• 3 ounces dark chocolate, finely chopped

Recipe

• 1 * cooks note: if you don't have/can't find tapioca starch, whiz instant tapioca in the blender or food processor until the beads pulverize.
• 2 combine sugar, tapioca starch, salt and egg yolks, whisking until smooth.
• 3 heat banana nectar over medium-low heat in a small, heavy saucepan, gradually whisking in the egg mixture. heat until thick and gently bubbling stirring constantly. remove from heat.
• 4 whisk egg whites until light and frothy.
• 5 gradually add several tablespoons of the hot nectar and blend in gently. (you don't want it to scramble!).
• 6 return pudding to low heat and fold in the hot egg whites.
• 7 stir until mixture returns to tiny . remove from heat. add 1/2 teaspoon vanilla. set aside to cool.
• 8 layer small ginger snaps on the bottom of a 2 quart baking dish (or individual dessert dishes.).
• 9 sprinkle about 1/4 cup of the granola to fill the open spaces.
• 10 slice bananas.
• 11 lightly fold whipped cream into cooled pudding.
• 12 spoon 1/2 of the pudding over the cookies and granola, top with the banana slices, sprinkle with the remaining granola and half of the chopped chocolate.
• 13 cover with remaining pudding and garnish with rest of chocolate.
• 14 cover and chill. serve with a dollop of reduced fat whipped cream if desired.