Banana Pudding
Banana Pudding is an moderately easy dinner. Made with 1 (1.5 oz.) pkg. vanilla sugar-free instant pudding mix, 1 (1 oz.) pkg. vanilla sugar-free instant pudding mix, 5 c. fat-free milk, 1 (8 oz.) container low-fat sour cream and 1 (8 oz.) container frozen reduced-calorie whipped topping, thawed, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Combine pudding mixes and prepare according to package directions, using 5 cups milk and a wire whisk.
Add sour cream and 1/3 of whipped topping to pudding; stir well.
Line a 13 x 9-inch baking dish with vanilla wafers; reserve remaining wafers.
Slice bananas over wafers.
Pour pudding mixture over bananas.
Line edge of dish with wafers, reserving 4 wafers to crumble and sprinkle on top.
Cover and chill at least 3 hours.
Spread remaining whipped topping over pudding.
Cover and chill.
Sprinkle crumbled wafers over topping before serving.
Yields 15 servings.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment