Banana-Pineapple Pudding with Ginger Snaps

[dhaine]

INGREDIENTS


1 package or 1 ounce sugar-free, fat free vanilla pudding mix
1 cup fat-free/ skim milk
1 can or 8 ounces crushed pineapple,
drained, juice reserved
8 ounces fat-free whipped topping, divided
2 ounces light, tub-style cream cheese, room temperature
3 medium bananas, divided
16 to 24 gingersnap cookies, crushed
1/8 teaspoon nutmeg, grind

COOKING INSTRUCTIONS:
1. In a medium bowl, mix altogether the following: pudding mix, milk and reserved pineapple juice. Add 1/2 cup whipped topping; reserve the other half. Stir well until blended.
2. Using a small bowl, combine cream cheese and the remaining whipped topping. Mold into pudding mixture. Mix well and set aside.
3. Prepare 2 bananas by slicing it.
4. Using 8 x 8-inch glass baking pan or 2-quart casserole, arrange the pudding mixture.
5. Place one-third of banana slices, next is one-third of crushed cookies and then haft of pudding mixture and half of nutmeg.
6. Follow the same exact procedure. Shower the mixture with the remainder of the crushed cookies.
7. Layer with pineapples evenly.
8. Place in refrigerator 2 hours before serving. Cover it with plastic cover.
9. In serving, slice it to serving pieces and then slice remaining banana as garnish.

Can make 8 Servings

Dietary Exchanges:
2 starch, 1/2 Fruit, 1 Fat
193 Calories (18% of calories from fat), 4g
Total Fat, 2g Saturated Fat, 4g Protein, 37g
Carbohydrate, 8mg Cholesterol, 2g Dietary
Fiber, 306mg Sodium