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   Quincy's Recipe Corner
 more...>Family & Consumer Sciences>Quincy's Recipe Corner>

Diabetic Banana Pudding

1 (1.5 oz. pkg.) vanilla sugar-free instant pudding mix
1 (1.0 oz. pkg.) vanilla sugar-free instant pudding mix
5 cups fat-free (skim) milk
1 (8 oz. container) low-fat sour cream
1 (8 oz. container) frozen reduced-calorie whipped topping, thawed
1 (5.5 oz. pkg.) sugar-free vanilla wafers (about 45 wafers)
7 medium-size ripe bananas

Combine pudding mixes and prepare according to package directions, using 5 cups milk and a wire whisk. Add sour cream and one-third of the whipped topping to pudding; stir well. Line a 13 X 9-inch baking dish with vanilla wafers; reserve remaining wafers. Arrange banana 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.

Yield: 15 servings


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Last Updated: 10/29/2014 12:43:52 PM

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