Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup sugar
- 1 can (20 oz.) crushed pineapple, drained
- 2 medium bananas, sliced
- 1 cup cold milk
- 1 package (3.4 oz.) instant vanilla pudding mix
- 1 cup heavy whipping cream, whipped
- 1/4 cup chopped walnuts
- 1/4 cup chocolate syrup
- Maraschino cherries for garnish
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly browned. Let it cool.
4. In another mixing bowl, beat cream cheese and sugar until smooth. Spread over the cooled crust.
5. Arrange sliced bananas on top of the cream cheese layer. Then, add the crushed pineapple on top of the bananas.
6. In a separate mixing bowl, whisk together milk and instant vanilla pudding mix until thickened. Fold in whipped cream.
7. Spread the pudding mixture over the pineapple layer.
8. Drizzle chocolate syrup on top of the pudding layer.
9. Sprinkle chopped walnuts on top of the chocolate syrup.
10. Cover and refrigerate for at least 2 hours or until set.
11. Before serving, remove the sides of the springform pan. Garnish with maraschino cherries.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Total fat: 26g
Saturated fat: 15g
Cholesterol: 75mg
Sodium: 250mg
Total carbohydrates: 43g
Dietary fiber: 1g
Sugars: 33g
Protein: 4g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed vanilla wafers or chocolate cookies.
- Instead of walnuts, you can use pecans or almonds.
- Instead of chocolate syrup, you can use caramel sauce or hot fudge.
Variations:
- You can add sliced strawberries or other fruits on top of the banana layer.
- You can use chocolate pudding mix instead of vanilla pudding mix.
- You can add a layer of whipped cream on top of the pudding layer.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with sugar.
- Use a rubber spatula to spread the layers evenly.
- Chill the torte for at least 2 hours to allow the layers to set.
Storage instructions:
- Store the banana split torte in the refrigerator for up to 3 days.
Reheating instructions:
- This torte is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the banana split torte on a cake stand or platter.
- Drizzle extra chocolate syrup on top of the torte before serving.
Garnishes:
- Maraschino cherries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter.
- If the pudding mixture is too thin, add more whipped cream.
Food safety advice:
- Make sure to use clean and sanitized utensils and equipment when preparing the torte.
- Store the torte in the refrigerator to prevent bacterial growth.
Food history:
- The banana split is a classic American dessert that originated in Pennsylvania in the early 1900s.
Flavor profiles:
- Sweet, creamy, fruity, nutty, and chocolatey.
Serving suggestions:
- Serve the banana split torte as a dessert after a family dinner or at a party.
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