"Not Yo' Grandma's" Banana Pudding
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Banana, fresh, 6 mediumMilk, 1%, 2 cup Instant Sugar Free Vanilla Pudding, 1 oz boxCool Whip Lite, 1 tub, thawedNeufchatel Cheese, 8 oz Sucralose (like Splenda), 3/4 cupVanilla Extract, 1 tspPepperidge Farm CHESSMEN BUTTER COOKIES, 12 cookiesInstant Nonfat Dry Milk Powdered, 1 1/3 cups
Prepare this alternative to sweetened condensed milk prior to starting the banana pudding recipe.
1. Stir milk powder into cold water until dissolved.
2. Microwave 1 minute or until steaming. Stir in Splenda and vanilla.
3. Cover and chill in the refrigerator. Makes 1 1/3 cups.
Banana Pudding Instructions:
1. Line the bottom of a 13 by 9 by 2-inch dish with a layer of sliced bananas.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and alternative to condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture.
4. Add the cream cheese mixture to the pudding mixture and stir until well blended.
5. Pour the mixture over the bananas and cover with Chessman cookies. Refrigerate until ready to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user KKS5369.
1. Stir milk powder into cold water until dissolved.
2. Microwave 1 minute or until steaming. Stir in Splenda and vanilla.
3. Cover and chill in the refrigerator. Makes 1 1/3 cups.
Banana Pudding Instructions:
1. Line the bottom of a 13 by 9 by 2-inch dish with a layer of sliced bananas.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and alternative to condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture.
4. Add the cream cheese mixture to the pudding mixture and stir until well blended.
5. Pour the mixture over the bananas and cover with Chessman cookies. Refrigerate until ready to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 214.9
- Total Fat: 8.4 g
- Cholesterol: 19.7 mg
- Sodium: 231.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 1.4 g
- Protein: 5.1 g