Top 10 Summer Sweet Treat Recipes | TidyMom

Chocolate Dipped Peanut Butter Cup Stuffed Oreos
Chocolate Dipped Peanut Butter Cup Stuffed Oreos
February 19, 2019
Low Carb Crispy Seasoned Jicama Fries
Low Carb Crispy Seasoned Jicama Fries
February 21, 2019

Everybody’s favorite Banana Pudding gets a Summery Makeover in this No-Bake Dessert Recipe! Add Pineapple, Strawberries, Chocolate, and Annie’s Bunny Cookies to Homemade Vanilla Custard and Whipped Cream, for a fun and special Gluten-Free treat.


  • 1½ cups milk (I use 1% or coconut milk)
  • 6 egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 bananas, sliced thinly
  • about 1 cup finely chopped fresh pineapple (or canned crushed pineapple, drained)
  • about 10 fresh strawberries, hulled and sliced thinly
  • about ¼ cup prepared chocolate sauce
  • 4 1-ounce packs of Annie’s Cocoa & Vanilla Gluten-Free Bunny Cookies
  • ½ cup heavy cream, cold, whipped to soft peaks with 2 teaspoons granulated sugar
  • 1 tablespoon rainbow sprinkles
  • 4 maraschino cherries, drained and rinsed


  1. Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
  2. In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
  3. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
  4. Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
  5. Remove from the heat and stir in the vanilla extract.
  6. Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.
  7. When the custard has cooled completely, layer it in parfait glasses with sliced banana, chopped pineapple, sliced strawberries, chocolate sauce, Bunny Cookies, and whipped cream. Top with rainbow sprinkles and a cherry.

Read More

Leave a Reply

Your email address will not be published. Required fields are marked *