Bananas Foster parfaits

16 - 18
PersonalPoints™ per serving
Total Time
15 min
9 min
6 min
In this sweet recipe, all of the delicious elements of this popular dessert have been turned into a mouthwatering parfait that will carry you to New Orleans with every mouthful. The best part is you can serve the parfaits immediately or you can make them ahead and let them chill in the fridge for several hours so they're ready whenever you need them. In case you never knew, according to John Mariani in The Dictionary of American Food and Drink, Bananas Foster was created at Brennan’s restaurant in New Orleans in the 1950s as part of a Breakfast at Brennan’s promotion. It was named after Mr. Foster, who happened to be one of their regular customers.


Instant vanilla pudding dry mix

½ oz, sugar-free, (about 2 tablespoons)

Fat free skim milk

1 cup(s)

Reduced-calorie margarine

1 Tbsp

Packed brown sugar

1 Tbsp


1 Tbsp


½ fl oz, dark, or 1 teaspoon rum extract


1 medium, cut on diagonal into 1/4-inch-thick slices

Ground cinnamon

¼ tsp

Amaretti cookie(s)

4 item(s), made into fine crumbs


  1. Whisk together the pudding and milk in a medium bowl until the mixture begins to thicken slightly, about 2 minutes. Let stand 5 minutes to thicken.
  2. Alternately layer the pudding, banana mixture, and cookie crumbs in 2 (6-ounce) parfait glasses. Serve at once or cover and refrigerate for up to several hours.
  3. Yields 1 parfait per serving.