Low Fat Banana Split Dessert |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 24 |
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I found this recipe in a magazine and changed it to make a low fat and lower sugar version! Im sure you could substitute sugar for Splenda or reduce amount of sugar if desired although I haven't tried it Ingredients:
2 1/2 cups crushed graham cracker crumbs |
1/4 cup melted butter |
2 (8 ounce) packages fat free cream cheese |
3/4 cup sugar |
2 (4 ounce) packages fat-free sugar-free instant vanilla pudding mix |
2 cups cold skim milk |
4 -5 ripe bananas |
1 (20 ounce) can crushed pineapple, drained |
2 cups fat-free cool whip, divided |
chopped nuts (optional) |
Directions:
1. Mix cracker crumbs and butter. pat into a 9x13 pan. Freeze 10 min
2. Combine cream cheese and sugar in bowl beat with electric mixer until blended.
3. Carefully spread mixture over crust.
4. Top cream cheese mixture with drained pineapple.
5. Slice bananas 1/4 to 1/8in think and place over pineapple keeping the slices as close as possible.
6. Mix pudding mix and milk in another bowl and mix until thickened. Fold in 1c cool whip.
7. Spread pudding mixture over bananas
8. Top with remaining cool whip. Can add more than 1c if you'd like.
9. Garnish with chopped nuts and additional banana slices in desired.
10. Refridgerate 3 hours.
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