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Layered Banana Split Dessert




Source of Recipe


Healthy Patter Recipes






List of Ingredients



• 18 (2 1/2 inch) chocolate graham cracker squares
  
• 1 cup sliced banana
  
• 1 (4 serving size) package Jell-O sugar free vanilla cook and serve pudding mix
  
• 1 1/3 cups carnation non fat dry milk powder
  
• 1 (8 ounce) can crushed pineapple, packed in fruit juice, undrained
  
• 2 1/4 cups water
  
• 1 (4 serving size) 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 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.
   
2. 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.
   
3. 8 servings at 165 calories each