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Peanut Butter-Banana Pudding

Yield 12 servings (serving size: about 1 cup)

Ingredients

  • 1 (1-ounce) package vanilla sugar-free, fat-free instant pudding mix
  • 2 cups fat-free milk
  • 1/3 cup no-added-sugar creamy peanut butter
  • 1 (8-ounce) carton fat-free sour cream
  • 42 vanilla wafers, divided
  • 6 small bananas, divided
  • 1 (8-ounce) carton frozen fat-free whipped topping, thawed
  • 1 tablespoon lemon juice

Nutrition Information

  • calories 236
  • caloriesfromfat 0.0 %
  • fat 7.4 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.1 g
  • carbohydrate 36 g
  • fiber 1.9 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 230 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 a mixer.) Add peanut butter and sour cream, stirring well with a wire whisk.

  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, and topping. Cover and chill at least 2 hours. Peel and slice remaining 2 bananas; toss with lemon juice. Arrange slices around outer edges of dish.

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