Aunt Evelyn's Easy Creamy Banana Pudding (Low-Sugar Low-Fat) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My late Aunt Evelyn, who was diabetic for many years, was a creative cook who shared this recipe with my mother, who shared it with me. This is a proven hit for potlucks, barbecues, and church suppers, and no one would guess it was a low-sugar and low fat recipe. Ingredients:
2 packages jello-o fat-free sugar-free instant vanilla pudding mix |
4 cups skim milk |
1 (8 ounce) container reduced fat or 1 (8 ounce) container nonfat sour cream |
1 (8 ounce) container cool whip sugar-free whipped topping, thawed |
4 -5 firm but ripe bananas |
11 ounces box nilla reduced-fat vanilla wafers |
Directions:
1. Combine pudding mix and milk in large bowl. Beat or whisk for 2 minutes until thickened. Refrigerate for 5 minutes. Fold sour cream and whipped topping into pudding and set aside. Crumble 6 vanilla wafers into coarse crumbs by hand and set aside for garnish. In a 9x13 dish or deep round bowl, layer vanilla wafers, sliced bananas, and pudding mixture until layers run out (about 4 layers), ending with pudding mixture. Sprinkle top with reserved vanilla wafer crumbs. Cover and refrigerate about 4 to 6 hours to allow vanilla wafers to soften.
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