Strawberry-Banana Pudding

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

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.

Note:

Cooking Light Fresh Food Fast

April 2009