Ba Na Na Crazy Caramel Shortcakes
Jennifer Jensen
ingredients
- 2 cups Cool Whip Free, thawed
- 1 Jell-O Sugar Free Creamy Caramel or Dulce de Leche Pudding Snack
- 1 large banana, sliced
- 1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
- 1/4 cup light or fat-free caramel dip (like the kinds by Marzetti)
directions
- 1
Preheat oven to 350 degrees.
- 2
In a large bowl, combine Cool Whip and pudding and stir until blended. Mix in banana slices. Refrigerate until ready to assemble your shortcakes.
- 3
Prepare two large baking sheets by spraying them with nonstick spray. Set aside.
- 4
On a dry surface, roll dough out into a large rectangle -- about 12 inches by 9 inches -- of even thickness. Using a pizza cutter or a knife, cut dough into 18 evenly sized pieces (each about 3 inches by 2 inches).
- 5
Place the pieces of dough, evenly spaced, on the baking sheets. Bake in the oven for about 10 minutes, until light golden brown. Allow to cool.
- 6
Once you’re ready to serve, lay out 9 pieces of baked dough, and evenly distribute Cool Whip/pudding/banana mixture among them, about 1/4 cup per piece. Gently top each with another piece of baked dough. Set aside.
- 7
In a microwave-safe dish, heat caramel dip until softened and warm, about 20 seconds. Stir and then drizzle evenly over the shortcakes, about 1/2 tbsp. each.
notes
PER SERVING (1 shortcake): 150 calories, 4.25g fat, 250mg sodium, 26.5g carbs, <0.5g fiber, 9g sugars, 1.5g protein
Source: Hungry Girl
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews