Southern Banana Pudding
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Ingredients
- 3 3/4 cups milk (fat-free)
- 2 boxes instant vanilla pudding and pie-filling mix (3.4 ounces each)
- 32 vanilla wafers
- 2 bananas (medium, sliced)
- 2 cups frozen whipped topping (light)
Instructions
- Wash hands with soap and water.
- Mix 3 1/2 cups of the milk with the pudding mixes. Beat the pudding mixture with a wire whisk for 2 minutes until it is well blended. Let stand for 5 minutes.
- Fold 1 cup of the whipped topping into the pudding mix.
- Arrange a layer of wafers on the bottom and sides of a 2-quart serving bowl. Drizzle 2 tablespoons of the remaining milk over the wafers. Add a layer of banana slices and top with one-third of the pudding.
- Repeat layers, drizzling each wafer layer with remaining milk and ending with pudding. Spread the remaining whipped topping over the pudding.
- Refrigerate for at least 3 hours before serving.
Nutrition
| Calories | 215 |
|---|---|
| Protein | 4 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 9 mg |
| Sodium | 376 mg |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute