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 Cooking Light Fresh Food Fast

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 15%
  • Fat: 4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 3.4g
  • Carbohydrate: 46.4g
  • Fiber: 2.3g
  • Cholesterol: 4mg
  • Iron: 0.8mg
  • Sodium: 160mg
  • Calcium: 81mg

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. 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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