Recipe by Executive Chef John McConnell
Yield: 4 – 6 servings
In food processor or a large mixing bowl with a hand mixer, beat together the bananas, peanut butter and vanilla honey spread until smooth.
In a separate bowl whip the heavy cream and optional powdered sugar until light and fluffy. Store whipped cream in refrigerator until just before serving. TIP: We recommend chilling the mixing bowl in the refrigerator for 30 minutes prior to whipping the cream. This will help make the whipped cream fluffier.
Roughly chop most of the Rustic Bakery cookies. Reserve a few for garnish or to serve on the side.
In a serving vessel of your choice, like a ramekin, jelly jar, teacup or cordial stemware, layer cookies then pudding and refrigerate for 30 minutes before serving.
Just before serving, remove from the refrigerator and layer on whipped cream and garnish with remaining cookies. Sprinkle with a dusting of coconut sugar and enjoy.