Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Watch how to make this recipe.
Banana Pudding Blondies
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- Level: Intermediate
- Total: 9 hr 10 min (includes cooling and setting time)
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 768
- Total Fat
- 35 g
- Saturated Fat
- 19 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 2 g
- Sugar
- 54 g
- Protein
- 11 g
- Cholesterol
- 165 mg
- Sodium
- 458 mg
Cream cheese adds richness to the creamy banana pudding filling of this delicious dessert which includes layers of butter cookies plus a blondie and vanilla wafer cookie base. The toasty flavor of browned butter shines through the blondies and cookie crust and each treat is topped with an adorable square butter cookie that’s embossed with a chess shape. It’s your move which piece to go for: a corner for chewy edges or a center for maximum ooey, gooey filling.
- Level: Intermediate
- Total: 9 hr 10 min (includes cooling and setting time)
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 768
- Total Fat
- 35 g
- Saturated Fat
- 19 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 2 g
- Sugar
- 54 g
- Protein
- 11 g
- Cholesterol
- 165 mg
- Sodium
- 458 mg
Ingredients
Base:
Filling:
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Directions
- For the base: Position a rack in the middle of the oven and preheat to 350 degrees F.
- Coat the bottom and sides of a 9-by-13-inch baking dish with nonstick spray. Set aside.
- Melt the butter in a small saucepan over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the smells nutty and fragrant, 8 minutes. Let cool for 2 minutes.
- Pulse the crushed vanilla wafer cookies, salt and 3 tablespoons of the brown sugar in a food processor until crumbled. Add 3 tablespoons of the melted butter and pulse until well combined and moistened, about 1 minute. Press the mixture into the bottom of the prepared baking dish. Bake until lightly golden at the edges, about 8 minutes. Set aside to cool for 30 minutes.
- Put the mashed banana, egg yolks, whole egg, vanilla extract, the remaining melted butter and the remaining 1 cup brown sugar in another large bowl. Mix with a handheld electric mixer for about 2 minutes until well combined. Add the flour, cinnamon and nutmeg and mix for an additional 2 minutes.
- Pour the blondie batter into the cooled crust in the baking dish and spread into an even layer. Bake until just cooked through and golden at the edges, about 30 minutes. Let sit at room temperature until completely cooled, about 1 hour.
- For the filling: Put the banana cream pudding mix and French vanilla pudding mix in a large bowl. Add the evaporated milk and sweetened condensed milk and mix with the handheld electric mixer on medium speed until thickened, about 2 minutes. Add the cream cheese and vanilla extract and mix for 2 minutes more. Refrigerate to set for at least 10 minutes.
- Pour half of the pudding mixture on top of the cooled blondies, then add a layer of the square butter cookies from one box. Pour the remaining half of the pudding mixture on top of the cookies then add the final layer of the square butter cookies. Refrigerate until chilled through, at least 6 hours and up to overnight. Cut into individual squares and serve.
Cook’s Note
The vanilla wafer cookies can be crushed ahead of time and stored in an airtight container at room temperature until ready to use.
