Peanut Butter-Banana Pudding

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Chill: 8 Minutes

Nutritional Information

Calories 235
Caloriesfromfat 23 %
Fat 5.9 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.4 g
Carbohydrate 38.5 g
Fiber 2.1 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 280 mg
Calcium 0.0 mg

Ingredients

1 (3.4-ounce) package regular or fat-free French vanilla instant pudding mix
2 cups fat-free milk
1/3 cup reduced-fat creamy peanut butter spread
1 (8-ounce) carton nonfat sour cream
42 reduced-fat vanilla wafers, divided
6 small bananas, divided
1 (8-ounce) carton frozen nonfat whipped topping, thawed

Preparation

Prepare pudding mix according to package directions, using a whisk and 2 cups fat-free milk. (Do not use an electric mixer.) Add peanut butter and sour cream, stirring well with a wire whisk. Set aside.

Line bottom of a 2 1/2-quart casserole with 14 vanilla wafers. Peel and slice 4 bananas. Top wafers with one-third each of pudding mixture, banana slices, and whipped topping. Repeat layers twice using remaining wafers, pudding mixture, banana slices, and whipped topping. Cover and chill at least 2 hours. To garnish, peel and slice remaining 2 bananas; arrange slices around outer edges of dish.