Lightened Up Banana Pudding

bowl of banana pudding

Prep Time: 3 hours and 20 minutes

Servings: 12

  • 3 cups skim milk
  • 2 boxes (4-serving sizes each) French vanilla instant pudding and pie filling mix
  • 24 ounces of French vanilla yogurt
  • 8 ounces of Cool Whip fat-free frozen whipped topping, thawed  
  • 48 reduced-fat vanilla wafer cookies
  • 6 small bananas, sliced
  • Additional banana slices for garnish, if desired
  1. In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.
  2. Place 24 vanilla wafers in a single layer in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture over wafers. Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange remaining 24 vanilla wafers over top of pudding.
  3. Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.

Banana pudding is considered the “Best Dessert in Tennessee” and honored with an annual festival. This is a lighter version of the classic dessert. Bananas are fresh, versatile and relatively inexpensive. They’re packed with essential nutrients and may help with weight management, digestion and heart health.


Per serving: 20 calories

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