Description
A delightful fusion of creamy banana pudding and crunchy mini taco shells, topped with whipped cream and chocolate shavings.
Ingredients
Scale
- 2 ripe bananas, sliced
- 1 cup banana pudding mix
- 2 cups milk
- 12 mini taco shells
- Whipped cream for topping
- Chocolate shavings or sprinkles for garnish
Instructions
- In a large mixing bowl, combine the banana pudding mix with milk according to the package instructions. Whisk together until smooth and allow it to set in the refrigerator for about 5 minutes.
- After your pudding has thickened slightly, gently fold in the sliced bananas with a spatula.
- Next, carefully fill each mini taco shell with your banana pudding mixture.
- Top each filled taco with a generous dollop of whipped cream.
- Finally, sprinkle chocolate shavings or colorful sprinkles over the top and serve immediately.
Notes
For make-ahead tips, prepare the pudding a few hours in advance but assemble tacos just before serving for the best crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: dessert, banana pudding, tacos, summer treat, easy recipe