Banana Split Dessert Recipe

Banana Split Dessert Recipe photo by Taste of Home

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"My father-in-law is diabetic, but this creamy pudding dessert is one treat he can eat," says Ann Jansen of DePere, Wisconsin. "It has all the flavors of a true banana split."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Banana Split Dessert Recipe

Prep: 25 min. + chilling

Yield: 15 Servings

25 25

Ingredients

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

Directions

Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick).
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. Yield: 15 servings.

Editor's Note: This recipe was tested with Parkay Light stick margarine.

Nutritional Facts 1 piece equals 194 calories, 6 g fat (3 g saturated fat), 4 mg cholesterol, 312 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Originally published as Banana Split Dessert in Light & Tasty October/November 2002, p57