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Peanut Butter-Banana Pudding

Prep time 10 mins
Chill time 8 mins
Yield

12 servings.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook