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Layered Banana Split Dessert




Source of Recipe


JoAnna M. Lund






Recipe Introduction


My son Tom Dierickx, Pheonix, AZ, loves banana split desserts almost as much as his mother! While visiting him a few months ago, he asked when dessert would be ready. Was he ever ready for this!!!
Serves 8





List of Ingredients



• 18 (2 1/2 inch) chocolate graham cracker squares*
  
• 1 cup (1 medium) sliced banana
  
• 1 (4-serving) package JELL-O sugar free vanilla cook-and-serve pudding mix
  
• 1 1/3 cups Carnation Nonfat Dry Milk Powder*
  
• 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
  
• 2 1/4 cups water
  
• 1 (4-serving) package JELL-O sugar free instant banana cream pudding mix
  
• 1 cup Cool Whip Free
  
• 1/4 cup strawberry spreadable fruit
  
• 3 to 4 drops red food coloring
  
• 2 tablespoons (1/2 ounce) mini chocolate chips
  






Instructions



1. Place 9 graham crackers in 9-x-9-inch cake pan. Evenly arrange banana slices over top. In a large saucepan, combine dry cook-and-serve pudding mix, 2/3 cup milk powder, undrained pinapple and 1 cup water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Spoon hot mixture over bananas. Arrange remaining 9 graham crackers over pudding mixture. Cover and refrigerate for at least 15 minutes. In a large bowl, combine dry instant pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 1/4 cups water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Spread mixture evenly over graham crackers. Refrigerate while preparing topping. In a medium bowl, stir spreadable fruit with a spoon until softened. Add red food coloring. Mix gently to combine. Fold in remaining 3/4 cup Cool Whip Free. Evenly spread topping mixture over top. Sprinkle chocolate chips evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.
   






Final Comments


Each serving equals:

HE: 1 Fruit, 3/4 Bread, 1/2 Skim Milk, 1/2 Slider, 7 Optional Calories
*************************************************************
165 Calories, 1gm Fat, 5gm Protein, 34gm Carbohydrate,
345mg Sodium, 145mg Calcium, 1gm Fiber
*************************************************************
DIABETIC: 1 Fruit, 1 Starch

"Healthy Exchanges Food Newsletter, June 1999, pg. 4"