Southern banana pudding
3¾ cup cold, fat-free milk
2 small packages (4 serving size) of fat-free, sugar-free instant vanilla pudding and pie-filling mix
32 reduced-fat vanilla wafers
2 medium bananas, sliced
2 cups fat-free, frozen whipped topping, thawed
Mix 3½ cups of the milk with the pudding mixes. Beat the pudding mixture with a wire whisk for 2 minutes, until it is well blended. Let stand for 5 minutes.
Fold 1 cup of the whipped topping into the pudding mix.
Arrange a layer of wafers on the bottom and sides of a 2-quart serving bowl. Drizzle 2 tablespoons of the remaining milk over the wafers. Add a layer of banana slices and top with one-third of the pudding.
Repeat layers, drizzling wafer layer with remaining milk and ending with pudding. Spread the remaining whipped topping over the pudding.
Refrigerate for at least 3 hours before serving.
Yield: 10 servings
Serving size: ¾ cup
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 2 mg
Sodium: 329 mg
Total fiber: 1 g
Protein: 4 g
Carbohydrates: 29 g
Potassium 237 mg
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.