Banana Cream Tartlets made with NUTTER BUTTER Cookies



16 servings
  • 1 lb.NUTTER BUTTER Peanut Butter Sandwich Cookies, finely crushed
  • 3 oz.butter, melted
  • 12 oz.NUTTER BUTTER Crème Variegate
  • 2 lb.largebananas, each cut into 22 slices, divided
  • 1 lb.preparedvanilla pudding and pie filling, cooled
  • 8 fl ozwhipped cream
  • 5 oz.sugar

Nutrition per serving

Calories440 Total fat21 gSaturated fat8 gTrans fat0 gCholesterol25 mgSodium340 mgCarbohydrate59 gDietary fiber2 gTotal Sugars38 gProtein5 gVitamin A6 %DVVitamin C8 %DVCalcium6 %DVIron6 %DV

Mix cookie crumbs and butter. Press 4 tsp. (about 1 oz.) crumb mixture onto bottom and up side of each of 16 (3-inch) tart pans. Set aside.

Spread 1 Tbsp. Variegate onto bottom of each crust; top with 4 or 5 banana slices and 2 Tbsp. pie filling. Carefully remove tarts from pans; place on plates. Spoon whipped cream into pastry bag fitted with star tip; pipe about 1/4 cup onto half of each tart.

Spread remaining banana slices into single layer on bottom of sheet pan; sprinkle with sugar. Use torch to heat sugar until it caramelizes; cool completely. Arrange on tops of tarts next to the whipped cream, adding about 3 slices to each tart.



Pie filling needs to be completely cooled before using to prepare tarts.

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