Southern Banana Pudding

This classic, family favorite tastes just as good made with lighter ingredients. It just may conjure up warm memories of growing up with dessert around the TV. Still a good source of potassium from the bananas (237 mg), it comes in at just 143 calories and 2 grams of fat. Spoons up!

(Serves 10)


3¾ cup cold, fat-free milk, divided

2 small packages (serving 4 each) fat-free, sugar-free instant vanilla pudding and pie-filling mix

2 cups fat-free whipped topping, divided

32 reduced-fat vanilla wafers

2 medium bananas, sliced


Mix 3½ cups of the milk with the pudding mix. Beat the mixture with a wire whisk for 2 minutes, until well-blended. Let stand for 5 minutes. Fold 1 cup of the whipped topping into the pudding mixture. Arrange a layer of vanilla wafers on the bottom and sides of a 2-quart serving bowl. Drizzle 2 tbsps. 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, ending with pudding. Spread the remaining whipped topping over the pudding. Refrigerate for at least 3 hours before serving.

Recipe adapted from


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