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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Strawberry-Banana Pudding

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.

Oxmoor House APRIL 2009

  • Yield: 6 servings (serving size: about 1 1/2 cups)
  • Prep time: 10 Minutes

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.

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
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Strawberry-Banana Pudding Recipe

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