Peanut Butter-Banana Pudding |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Ingredients:
1 (3.4-ounce) package regular or fat-free french vanilla instant pudding mix |
2 cups fat-free milk |
1/3 cup reduced-fat creamy peanut butter spread |
1 (8-ounce) carton nonfat sour cream |
42 reduced-fat vanilla wafers, divided |
6 small bananas, divided |
1 (8-ounce) carton frozen nonfat whipped topping, thawed |
Directions:
1. Prepare pudding mix according to package directions, using a whisk and 2 cups fat-free milk. (Do not use an electric mixer.) Add peanut butter and sour cream, stirring well with a wire whisk. Set aside.
2. Line bottom of a 2 1/2-quart casserole with 14 vanilla wafers. Peel and slice 4 bananas. Top wafers with one-third each of pudding mixture, banana slices, and whipped topping. Repeat layers twice using remaining wafers, pudding mixture, banana slices, and whipped topping. Cover and chill at least 2 hours. To garnish, peel and slice remaining 2 bananas; arrange slices around outer edges of dish.
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