Black and white banana split souffle

6 servings

Ingredients

Quantity Ingredient
2 packs Gelatin, unflavored
4 cups Milk; cold, divided
3⅝ ounce Pudding mix, chocolate nut
⅛ teaspoon Cinnamon, ground
2 cups Cream, heavy; divided
3⅝ ounce Pudding mix, vanilla
1 large Banana, ripe
¼ teaspoon Nutmeg, ground
Chocolate, shaved
Peppermint stck cndy, crushd
Banana slices

Directions

Soften 1 envelop gelatin in ¼ cup cold milk. Prepare chocolate nut pudding according to package directions using 1-¾ cups milk. Use hot pudding to dissolve gelatin. Stir in cinnamon and cool. Whip a cup heavy cream and fold into cool chocolate mixture. Pour into a 1-quart souffle dish and chill until firm. Surround dish with an aluminum foil collar, raising level of dish 1-½ inches. Tape in place or tie with string.

Soften remaining envelope of gelatin in ¼ cup cold milk. Prepare vanilla pudding according to package directions, using 1-¾ cups cold milk. Use hot pudding mixture to dissolve gelatin. Mash banana thoroughly, and fold in with nutmeg. Whip remaining cream and fold into banana-pudding mixture; cool slightly. Pour on top of chocolate layer; chill. Just before serving, sprinkle with chocolate curls or crushed peppermint candy, if desired, and remove aluminum foil collar.

NOTE: For an attractive variation, make banana layer first and top with chocolate layer. Decorate with banana slices just before serving.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94

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