My father-in-law is diabetic, but this creamy pudding dessert is one treat he can eat. It has all the flavors of a true banana split. —Ann Jansen, Depere, Wisconsin
Graham Cracker Banana Split Dessert
Margarine, reduced-fat
Graham Cracker Banana Split Dessert
Prep Time
25 min
Yield
15 servings
Ingredients
- 2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
- 5 tablespoons reduced-fat margarine, melted
- 1 can (12 ounces) cold reduced-fat evaporated milk
- 3/4 cup cold fat-free milk
- 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
- 2 medium firm bananas,sliced
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 3 tablespoons chopped walnuts
- 2 tablespoons chocolate syrup
- 5 maraschino cherries, quartered
Directions
- Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
- In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick).
- Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.
Nutrition Facts
1 piece: 180 calories, 6g fat (2g saturated fat), 4mg cholesterol, 263mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
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