My father-in-law is diabetic, but this pudding dessert is one treat he can definitely have. It boasts all the flavors of a true banana split—without the mess!
—ANN JANSEN DEPERE, WI
PREP: 25 MIN. + CHILLING • MAKES: 15 SERVINGS
2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
5 tablespoons reduced-fat margarine, melted
1 can (12 ounces) cold reduced-fat evaporated milk
3/4 cup cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2 medium firm bananas, sliced
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 tablespoons chopped walnuts
2 tablespoons chocolate syrup
5 maraschino cherries, quartered
1. Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
2. In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick).
3. Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.
NOTE This recipe was tested with Parkay Light stick margarine.
PER SERVING 1 piece equals 194 cal., 6 g fat (3 g sat. fat), 4 mg chol., 312 mg sodium, 33 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 1 1/2 starch, 1 fat, 1/2 fruit.