Southern banana pudding
3¾ cup cold, fat-free milk
2 small packages (4 serving size) of fat-free, sugar-free instant vanilla pudding and pie-filling mix
32 reduced-fat vanilla wafers
2 medium bananas, sliced
2 cups fat-free, frozen whipped topping, thawed
Mix 3½ cups of the milk with the pudding mixes. Beat the pudding mixture with a wire whisk for 2 minutes, until it is well blended. Let stand for 5 minutes.
Fold 1 cup of the whipped topping into the pudding mix.
Arrange a layer of wafers on the bottom and sides of a 2-quart serving bowl. Drizzle 2 tablespoons of the remaining milk over the wafers. Add a layer of banana slices and top with one-third of the pudding.
Repeat layers, drizzling wafer layer with remaining milk and ending with pudding. Spread the remaining whipped topping over the pudding.
Refrigerate for at least 3 hours before serving.
Yield: 10 servings
Serving size: ¾ cup
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 2 mg
Sodium: 329 mg
Total fiber: 1 g
Protein: 4 g
Carbohydrates: 29 g
Potassium 237 mg