Chocolate Banana Pudding Strawberry Shortcake

Chocolate Banana Pudding Strawberry Shortcake

Nutritional Facts
Serving Size: 
1 slice (1/12th of recipe
Calories from Fat: 
79.29kcal
Calories: 
251
Total Fat: 
8.82g
Saturated Fat: 
4.02g
Cholestrol: 
28.76mg
Sodium: 
250.26mg
Dietary Fiber: 
2.14g
Total Carbohydrate: 
40.00g
Sugars: 
20.24g
Protein: 
5.04g
Calcium: 
138.39mg
Total Time: 1 hour, 55 minutes
Prep Time: 45 minutes
Cook Time: 20 minutes
Source: 
Makers of LACTAID® Brand Products

A tender shortcake is split and filled with a thick chocolate banana pudding and topped with fresh sliced strawberries.

Yields/Serves: 
12
servings
Ingredients: 
Shortcake
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup shortening
2/3 cup LACTAID® Low Fat Milk
1 egg, beaten
Chocolate Banana Pudding
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups LACTAID® Chocolate Low Fat Milk
2 ripe bananas, sliced
1 teaspoon vanilla extract
1 teaspoon butter
Topping
1 quart strawberries, sliced
1/4 cup sugar
  1. Prepare shortcake. Preheat oven to 400 degrees F. Grease a 9 inch round cake pan with butter. Mix together flour, baking powder, sugar and salt. Cut in the shortening until it resembles small pebbles. Add LACTAID® Low Fat Milk and the beaten egg. Stir just until a dough forms. Place dough in prepared cake pan and shape to fit.
  2. Bake shortcake in preheated oven 20-25 minutes or until lightly browned. Set aside on wire rack until ready to assemble.
  3. Prepare Pudding. Stir together the sugar, cornstarch and salt in small bowl. Pour LACTAID® Chocolate Low Fat Milk into a medium-size sauce pan and whisk in sugar mixture. Mix well. Heat over low heat, stirring frequently until mixture begins to thicken, about 3-4 minutes. Add bananas. Simmer over low heat 1-2 minutes and add vanilla and butter. Stir well. Pour into a heat proof dish and chill 45-50 minutes.
  4. Mix together sliced strawberries and sugar. Set aside.
  5. Assemble shortcake. Cut shortcake in half (horizontally). Remove top half. Place shortcake bottom on a serving dish. Spread half of the chocolate banana pudding on the bottom half of the shortcake. Top with about half of the strawberries. Place shortcake top on the berries.
  6. Pour remaining pudding over the shortcake. Top with remaining strawberries. Serve immediately.