Black and white banana split souffle
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Gelatin, unflavored |
| 4 | cups | Milk; cold, divided |
| 3⅝ | ounce | Pudding mix, chocolate nut |
| ⅛ | teaspoon | Cinnamon, ground |
| 2 | cups | Cream, heavy; divided |
| 3⅝ | ounce | Pudding mix, vanilla |
| 1 | large | Banana, ripe |
| ¼ | teaspoon | Nutmeg, ground |
| Chocolate, shaved | ||
| Peppermint stck cndy, crushd | ||
| Banana slices | ||
Directions
Soften 1 envelop gelatin in ¼ cup cold milk. Prepare chocolate nut pudding according to package directions using 1-¾ cups milk. Use hot pudding to dissolve gelatin. Stir in cinnamon and cool. Whip a cup heavy cream and fold into cool chocolate mixture. Pour into a 1-quart souffle dish and chill until firm. Surround dish with an aluminum foil collar, raising level of dish 1-½ inches. Tape in place or tie with string.
Soften remaining envelope of gelatin in ¼ cup cold milk. Prepare vanilla pudding according to package directions, using 1-¾ cups cold milk. Use hot pudding mixture to dissolve gelatin. Mash banana thoroughly, and fold in with nutmeg. Whip remaining cream and fold into banana-pudding mixture; cool slightly. Pour on top of chocolate layer; chill. Just before serving, sprinkle with chocolate curls or crushed peppermint candy, if desired, and remove aluminum foil collar.
NOTE: For an attractive variation, make banana layer first and top with chocolate layer. Decorate with banana slices just before serving.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94