Banana-Chocolate Cream Tarts

Banana-Chocolate Cream Tarts

Watch their eyes pop when you serve these over-the-top tarts, made quick with graham cracker crust, instant pudding, and prepared fudge sauce.

Prep Time



Total Time






(3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1 3/4
cups milk
medium banana, sliced
(4-oz.) pkg. (6) single-serve graham cracker crusts
teaspoons fudge ice cream topping
tablespoons aerosol whipped cream
Cinnamon, if desired
  1. In 2-quart saucepan, combine pudding mix and milk; mix well. Bring to a full boil over medium heat, stirring constantly. Remove from heat; place sheet of plastic wrap on top of pudding, pressing out any air. Cool 30 minutes. Refrigerate 1 hour or until slightly firm.
  2. Slice banana; arrange slices in bottom of each crust. Spoon 1/4 cup pudding evenly over banana in each crust. Refrigerate at least 2 hours or until serving time.
  3. Just before serving, drizzle each tart with fudge topping. Garnish tarts with whipped cream; sprinkle with cinnamon. Garnish with additional banana slices, if desired.
Makes 6 tarts
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
For even easier prep, substitute refrigerated pudding cups for the cooked pudding.
Kitchen Tip
Purchase chocolate fudge topping for these tarts. The hot fudge type is too thick to drizzle without heating first.

Nutrition Information:

1 Serving (1 Tart)
  • Calories 235
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 200mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 0g,
    • Sugars 27g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 1 Other Carbohydrate;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.