Banana Gingersnap Pudding

The Butcher and the Boar. It's the talk of Minneapolis for a reason. If you haven't been, make a reservation -- it's a must!

Everything we had during our meal was delicious, but the one dessert that I was against getting has actually been on my mind for the last two days it was so good. It was called Gingersnap Banana pie. Here's my cheap and healthier version of this recipe.

My favorite pudding mix -- I got this at Whole Foods

Gingersnaps. You can't go wrong no matter who makes them. I could eat this box all by myself.

Banana Gingersnap Pudding
1 large box vanilla pudding
2 C. almond milk (or milk of your choice)
10-15 Gingersnap cookies, crushed
1-2 bananas, peeled and sliced thin

Make the pudding according to the package directions. Set aside. In five 1/2 cup ramekins, sprinkle the crushed cookies (about 2 per ramekin). Place sliced bananas on top, then pour the warm pudding over the bananas. Cover and chill until ready to eat. If you use almond milk, it's only 225 calories per serving!

Layer 1 - cookies

 Layer 2 - bananas

Layer 3 - it's getting tricky here...j/k. Pour in the pudding. Ta-da!