Ingredients with Measurements:
- 1 can (15 oz) of sweet corn
- 1 box (3.4 oz) of instant banana pudding mix
- 1 cup of milk
- 1/2 cup of crushed graham crackers
- 1/4 cup of chopped walnuts
- 1/4 cup of mini chocolate chips
- 1/4 cup of maraschino cherries
- 1/2 cup of whipped cream
Special Equipment Needed:
- Mixing bowl
- Whisk
- Serving dish
Step-by-Step Instructions:
1. Drain the can of sweet corn and set aside.
2. In a mixing bowl, whisk together the instant banana pudding mix and milk until smooth.
3. Add the sweet corn to the pudding mixture and stir until well combined.
4. Pour the mixture into a serving dish and smooth out the top.
5. Sprinkle the crushed graham crackers, chopped walnuts, and mini chocolate chips over the top of the pudding mixture.
6. Add the maraschino cherries on top of the other toppings.
7. Finish by adding a dollop of whipped cream on top.
8. Chill in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Chilling time: 30 minutes
Total time: 40 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 5g
Cholesterol: 5mg
Sodium: 290mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- Instead of sweet corn, you can use canned creamed corn or frozen corn.
- Instead of graham crackers, you can use vanilla wafers or crushed Oreos.
- Instead of walnuts, you can use pecans or almonds.
- Instead of mini chocolate chips, you can use chopped chocolate or chocolate shavings.
- Instead of maraschino cherries, you can use fresh strawberries or raspberries.
Variations:
- Add sliced bananas on top of the pudding mixture before adding the toppings.
- Use different flavors of instant pudding mix, such as chocolate or vanilla.
- Use different types of nuts, such as peanuts or macadamia nuts.
- Use different types of toppings, such as caramel sauce or sprinkles.
Tips and Tricks:
- Make sure to drain the sweet corn well before adding it to the pudding mixture.
- Crush the graham crackers into small pieces for better texture.
- Use a piping bag to add the whipped cream on top for a neater presentation.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This recipe is best served cold and does not need to be reheated.
Presentation Ideas:
Serve in a clear glass dish to show off the layers of the pudding and toppings.
Garnishes:
Garnish with additional whipped cream and a cherry on top.
Pairings:
Serve with a tall glass of cold milk or a scoop of vanilla ice cream.
Suggested Side Dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting Advice:
- If the pudding mixture is too thick, add a little more milk to thin it out.
- If the toppings are too heavy, they may sink into the pudding mixture. Try adding them more gently or adding them after the pudding has chilled.
Food Safety Advice:
- Make sure to refrigerate the pudding corn at 40°F or below to prevent bacterial growth.
- Do not leave the pudding corn at room temperature for more than 2 hours.
Food History:
Banana splits were first created in 1904 by a pharmacist named David Strickler in Latrobe, Pennsylvania. The original banana split consisted of a split banana topped with three scoops of ice cream, chocolate syrup, strawberry syrup, and pineapple syrup, whipped cream, chopped nuts, and a cherry on top.
Flavor Profiles:
This recipe has a sweet and creamy banana flavor with a crunchy and nutty texture.
Serving Suggestions:
Serve this recipe as a dessert after a summer barbecue or picnic.
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