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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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My father-in-law is diabetic, but this creamy pudding dessert is one treat he can eat, says Ann Jansen of DePere, Wisconsin. It has all the flavors of a true banana split. Ingredients:
2 cups reduced-fat graham cracker crumbs (about 10 whole crackers) |
5 tablespoons reduced-fat margarine, melted |
1 can (12 ounces) cold reduced-fat evaporated milk |
3/4 cup cold fat-free milk |
2 packages (1 ounce each) sugar-free instant vanilla pudding mix |
2 medium firm bananas,sliced |
1 can (20 ounces) unsweetened crushed pineapple, drained |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
3 tablespoons chopped walnuts |
2 tablespoons chocolate syrup |
5 maraschino cherries, quartered |
Directions:
1. Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
2. In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick).
3. Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting. Yield: 15 servings.
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