Strawberry-Banana Pudding

Strawberry-Banana Pudding Recipe
Photo: Oxmoor House
Perfect for the crowd at your next picnic, this recipe is a light twist on traditional banana pudding. Convenience items like whipped topping and instant pudding make prep quick and easy. Add a single layer of sliced strawberries to the top for a burst of antioxidants and bright color and flavor.

Yield:

6 servings (serving size: about 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 263
Caloriesfromfat 15 %
Fat 4 g
Satfat 0.9 g
Monofat 0.6 g
Polyfat 1.8 g
Protein 3.4 g
Carbohydrate 46.4 g
Fiber 2.3 g
Cholesterol 4 mg
Iron 0.8 mg
Sodium 160 mg
Calcium 81 mg

Ingredients

1 (3.4-ounce) package vanilla instant pudding mix
1 cup fat-free milk
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 ripe bananas, diced
1 1/2 cups miniature vanilla wafers, divided
2 cups strawberries, sliced

Preparation

1. Combine pudding mix and milk in a small bowl; stir with a whisk until smooth. Fold whipped topping into pudding mixture. Fold in bananas. Layer 3/4 cup cookies in bottom of an 8-inch square baking dish. Spread half of pudding mixture over cookies. Repeat procedure with remaining cookies and pudding mixture. Top with strawberries. Serve immediately, or cover and chill.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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