Strawberry-Banana Graham Pudding |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I add in additional fruit to get a little closer to all those servings you need every day. You can also try using different flavored puddings and fruit to switch up the recipe. Jackie Termont - Richmond, Virginia Ingredients:
9 whole reduced-fat cinnamon graham crackers |
1-3/4 cups cold fat-free milk |
1 package (1 ounce) sugar-free instant cheesecake or vanilla pudding mix |
1 large firm banana, sliced |
1/2 teaspoon lemon juice |
2 cups sliced fresh strawberries, divided |
2-1/2 cups reduced-fat whipped topping, divided |
mint sprigs, optional |
Directions:
1. Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside.
2. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping.
3. Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired. Yield: 12 servings.
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