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:
- 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.
- Using a small bowl, combine cream cheese and the remaining whipped topping. Mold into pudding mixture. Mix well and set aside.
- Prepare 2 bananas by slicing it.
- Using 8 x 8-inch glass baking pan or 2-quart casserole, arrange the pudding mixture.
- Place one-third of banana slices, next is one-third of crushed cookies and then haft of pudding mixture and half of nutmeg.
- Follow the same exact procedure. Shower the mixture with the remainder of the crushed cookies.
- Layer with pineapples evenly.
- Place in refrigerator 2 hours before serving. Cover it with plastic cover.
- 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
