Prep 15 mins
Cook 0 mins
This Banana Pudding is so creamy and delicious, you'd never know unless you made it yourself and saw the fat free ingredients!!! I altered a very fattening, but heavenly delicious recipe found on recipezaar as the #1 rated banana pudding (thank you to the poster, because it was heavenly) and when I made it this way, it tastes not a bit different. I even tried it on my skeptical family and they loved it! I have also included the options to make it into my normal "lite, sugar-free" recipe!
- 1 (11 ounce) box reduced-fat vanilla wafers (You can use regular or reduced fat, which is what I use)
- 8 -10 bananas, sliced (They should be black on the outside and very soft on the inside)
- 1 (8 ounce) package fat free cream cheese (or 1/3 less fat, which is what I normally use)
- 1 (14 ounce) can fat-free sweetened condensed milk (or regular or low fat, which is what I normally use)
- 1 (5 ounce) sugar free fat free French vanilla pudding and pie filling mix (INSTANT. You may have to use 1 1/2 packages of 3.4 oz if they don't carry the 5oz packages)
- 2 -3 cups 1% low-fat milk (I normally use the 1%) or 2 -3 cups skim milk (I normally use the 1%)
- 1 (16 ounce) container fat-free whipped topping (I normally use the lite)
- Line a 9 x 13 glass dish with nilla wafers.
- Top them with 3/4 the sliced bananas (leave some to mix in the pudding mixture, or you can line them all on top of wafers).
- In a bowl mix the pudding and milk with a mixer until smooth and creamy, but not too thick, to taste.
- In a separate bowl, mix cream cheese and condensed milk with mixer until smooth.
- Fold whipped topping into pudding mixture.
- Mix cream cheese mixture into pudding mixture.
- If you left any bananas, mix them into the final mixture and pour over the bananas in the dish.
- Refrigerate overnight for best results.