This past weekend I had family in town so I wanted to create a mini dessert for them. Since I was making dinner too, I wanted it to be something simple yet scrumptious. So I made a version of my favorite dessert – in mini form.
Banana splits will always be my downfall. That’s why I’m always finding different ways to incorporate the ingredients. This version is simple to make and can be made in advance. Perfect for a summer get-together. Plus who doesn’t like cute little pie like tartelettes.
Banana Split Tartelettes
1 pkg – 15 ct mini fillo shells, precooked
4 oz Cream Cheese, softened
1 Tbsp sugar
1 1/2 tsp milk
1/2 tsp vanilla extract
1 tsp lemon zest and 1 tsp lemon juice
3 Tbsp thawed Cool Whip
Bakers dipping Chocolate
Pineapple tidbits, with juice
Preheat (or crisp) the fillo shells according to package instructions.
In a medium mixing bowl, using an electric mixer, beat together cream cheese, sugar, milk, vanilla extract, lemon zest and juice. Mix until creamy.
Fold in Cool Whip. Place mixture into a Ziploc bag. Refrigerate if not using right away.
Once ready to create tartelettes, melt chocolate if coating with chocolate.
Dip cooled fillo shells upside down into chocolate to coat the rim with chocolate. You can also use a brush or spoon to coat. I held them by the bottom and tilted them to the side then brushed on the chocolate.
Note: this part can get messy but stick with it because they taste so good!!
Take the Ziploc filled bag and cut a small opening in one corner. Fill each shell with cream mixture.
Finely dice strawberries, bananas and pineapple. Place fruit in a small bowl and add pineapple juice to keep fruit from turning brown.
Top cream with fruit.
You can add Cool Whip, cherries or chocolate to the top.
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