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Banana Split Dessert

Banana Split Dessert
"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."
15 ServingsPrep: 25 min. + chilling

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.
© Taste of Home 2013

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Banana Split Dessert (continued)

Nutrition 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.
© Taste of Home 2013