“Really good and easy. Cook time is the chill time for the pudding.”
1hr 30mins

Ingredients Nutrition


  1. Have ready a 9-inch tart pan with removable bottom.
  2. Crust:
  3. Process cookies in food processor until fine crumbs form.
  4. Add butter; pulse to blend. Using bottom of a small measuring cup, press evenly over bottom and up sides of tart pan.
  5. Filling:.
  6. Prepare pudding mix as box directs using the 2 cups milk. Pour into crust and refrigerate about 1 hour until set and cold.
  7. Top pudding with bananas; cover with pineapple.
  8. Drop large spoonfuls of whipped topping over pineapple; spread almost to crust mounding slightly in center.
  9. Remove pan sides (place on a small sturdy bowl and let pan sides fall down).
  10. Put tart on serving plate.
  11. Garnish:.
  12. Sprinkle tart with wanuts.
  13. Holding chocolate over tart, slowly and firmly pull a swivel-blade vegetable peeler across the chocolate, letting just a few shavings fall on top.
  14. Melt remaining chocolate in microwave.
  15. Arrange wafer cookies, banana slices and cherries on tart; use a spoon to drizzle with the melted chocolate.
  16. Serve immediately or refrigerate up to 1 hour.

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