Prep 20 mins
Cook 1 hr
Here's a lower-fat and sugar version of the popular Banana Split Dessert. One serving has approx 194 calories and 6 grams of fat. That's about 4 weight watcher's points.
- 2 cups low fat graham cracker crumbs
- 5 tablespoons reduced fat margarine, melted
- 1 (12 ounce) can fat-free evaporated milk
- 1⁄4 cup nonfat milk, cold
- 2 (3 ounce) packages sugar-free instant vanilla pudding mix
- 4 medium bananas, sliced
- 1 (20 ounce) can unsweetened crushed canned pineapple, drained
- 8 ounces fat-free cool whip
- 3 tablespoons walnuts, chopped
- 1⁄4 cup chocolate syrup
- 10 maraschino cherries, quartered
- Combine cracker crumbs and margarine; press on the bottom of a 9 x 13 dish coated with nonstick cooking spray.
- In a bowl, combine the milks and the pudding mixes and whisk for 2 minutes or until slightly thickened.
- Spread pudding evenly over crust. Layer with bananas, drained pineapple and then whipped topping.
- Sprinkle with nuts; drizzle with chocolate syrup and top with cherries.
- Refrigerate for at least 1 hour before serving. Cut into 15 servings.
This recipe didn't work out at all. The main reason...the amount of pudding the recipe calls for in relation to the small amount of milk is obviously incorrect. If you use the 2-3 oz packages of pudding (6 ozs) with 1/4 c milk and 12 oz of evaporated milk, it turns to the consistency of play-doh. Even, when I cut it back to 2-1 oz packages of pudding and used the same amount of milk, it was still too thick and couldn't be spread on the crust. At this point, I gave up and threw everything away. I figured if someone didn't know how to write a recipe correctly, it wasn't worth making.
Wow! I knew this would be good, but I didn't know it would be this good! It actually tasted like a real banana split. I opted to use strawberries instead of cherries, and it turned out amazing! I also made it more low fat by not using any nuts. I think next time I may try making it in martini glasses! Oh, and I also used just one small box of pudding. Perfect amount. Thanks so much for this super easy and delicious recipe!
I brought this to a bbq at my moms and we all liked it. ( my sisters bf wanted to take some home) I made the recipe as stated, the only problem I had was with the pudding size. the largest size of sf pudding is 1.5 oz. so i figured it was suppose to be that size, however the pudding became thick (too thick) within secconds, so iam guessing it is suppose to be two small boxes of the sf pudding? that would be two 1 oz boxes? there was enough pudding to spread around as it was too thick so i made a small box and "patched" in the holes..... all in all it we enoyed it. thanks