The beauty of this recipe is that I can easily make a smaller quantity (just cut the pudding part of the recipe in half). Tortes and cakes are all fine and good, but yikes- then I'm stuck with all that leftover dessert...
Oh, and this recipe is easy. You can microwave the chocolate chips and butter, then dip the banana pieces in to coat. Let cool on some wax paper, and then sprinkle toasted pecans between layers of vanilla pudding and banana; such a treat! (Add some whipped cream if you have that on hand.)
Back in the 60's (when I was a kid), "parfait" meant some layered dessert mom came up with, served in the traditional parfait glass (tall, but short-stemmed). "Yogurt Parfaits" are a more recognizable term, as yogurt companies took on the term, referring to their yogurts with fruity syrups on the bottom as "parfait". "Parfait" actually means "Perfect", and this dessert is pretty perfect!
Typically, the parfait is a frozen custard/ice cream kind of layered dessert, topped with a marachino cherry. So I suppose the Chocolate Banana Parfait is my own personal rendition. If I were to go more traditional and freeze the concoction, I'd slice the bananas thinner (for easier eating when frozen), and fold whipped cream into the cooled pudding mixture, to lighten it up for freezing. Either way, it is delicious.
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