What a way to add spunk to your dessert bar with one of America's favorite desserts. This recipe is easy to follow and I hope you enjoy it!
Makes 24 shooters
1 (4-serving) box vanilla pudding and pie filling mix (not instant)
2 Cups half-and-half
1 1/2 tsp. vanilla extract
1 cup of whipping cream
48 miniature vanilla wafer cookies
2 small bananas, thinly sliced
10 miniature vanilla wafer cookies, coarsely crushed
1. In 2-qt saucepan, stir pudding and mix half-and-half. Cook over medium heat, stirring constantly, until thickened. Stir in vanilla. Remove from heat; pour into medium bowl. Cover and refrigerate about 1 hour or until thoroughly chilled.
2. Beat whipping cream until soft peaks form.
3. Spoon pudding into a 1-gal, zip-top plastic bag; seal bag. Spoon whipped cream into 1-qt. zip-top plastic bag; seal bag. Cut 1/8-inch opening diagonally across 1 corner of each bag.
4. In bottom of each of 24 (2-oz) shot glasses, place 1 cookie. In each glass, pipe about 2 tsp. pudding over cookie. Top with 1 banana slice. Pipe about 2 tsp. whipped topping over banana. Repeat layers. Sprinkle with crushed cookies. Serve immediately, or chill up to 30 minutes.