Layered Banana Split Dessert
Source of Recipe
Healthy Exchanges Food Newsletter, June 1999, pg. 4
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
Recipe
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 pineapple 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.
Each serving equals:
165 Calories, 1gm Fat, 5gm Protein, 34gm Carbohydrate,
345mg Sodium, 145mg Calcium, 1gm Fiber
DIABETIC: 1 Fruit, 1 Starch
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