Directions:
- COMBINE wafers and butter; press firmly onto bottom of 13x9-inch dish.
- MIX cream cheese and powdered sugar until well blended. Stir in 1-1/2 cups of the whipped topping. Spread evenly over crust; set aside.
- Cut bananas in slices;Arrange in a nice layer over the cream cheese mixture.
- POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute Spoon over bananas.
- Spread top with remaining whipped topping. Sprinkle evenly with chocolate.
- Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator.
- If you would like you can go ahead and use reduced fat Nilla waffers, cool whip, milk, and pudding. It was once part of the original recipe. You can also go ahead and treat yourself and use the full fat version of all the ingredients also, they both come out wonderful and rich.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 470.08 Kcal (1968 kJ) | ||
| Calories from fat | 203.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.59g | 35% | |
|---|---|---|---|
| Cholesterol | 41.38mg | 14% | |
| Sodium | 649.76mg | 27% | |
| Potassium | 788.82mg | 17% | |
| Total Carbs | 61.69g | 21% | |
| Sugars | 34.21g | 137% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 216.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 213.3 Kcal (893 kJ) | ||
| Calories from fat | 92.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.25g | 35% | |
|---|---|---|---|
| Cholesterol | 18.78mg | 14% | |
| Sodium | 294.84mg | 27% | |
| Potassium | 357.93mg | 17% | |
| Total Carbs | 27.99g | 21% | |
| Sugars | 15.52g | 137% | |
| Dietary Fiber | 0.8g | 7% | |
| Protein | 2.98g | 13% | |
| Vitamin C | 1.8mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 98.2mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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