Peanut Butter-Banana Pudding

Yield: 12 servings (serving size: about 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 0.0%
  • Fat: 7.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.1g
  • Carbohydrate: 36g
  • Fiber: 1.9g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 230mg
  • Calcium: 0.0mg

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

Preparation

  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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