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Strawberry-Banana Pudding

Photo: Oxmoor House
Prep time 10 mins
Yield 6 servings (serving size: about 1 1/2 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.

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