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Strawberry-Banana Graham Pudding

 Strawberry-Banana Graham Pudding
"I add in additional fruit to get a little closer to all those servings you need every day. You can also try using different flavored puddings and fruit to switch up the recipe." Jackie Termont - Richmond, Virginia
12 ServingsPrep: 20 min. + chilling


  • 9 whole reduced-fat cinnamon graham crackers
  • 1-3/4 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant cheesecake or vanilla pudding mix
  • 1 large firm banana, sliced
  • 1/2 teaspoon lemon juice
  • 2 cups sliced fresh strawberries, divided
  • 2-1/2 cups reduced-fat whipped topping, divided
  • Mint sprigs, optional


  • Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set
  • aside.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand
  • for 2 minutes or until soft-set. Place banana slices in another
  • small bowl; toss with lemon juice. Stir bananas and 1 cup
  • strawberries into the pudding. Fold in 1-3/4 cups whipped topping.
  • Spread half of pudding over the graham crackers; repeat layers. Cover
  • and refrigerate overnight. Refrigerate remaining berries and whipped
  • topping. Just before serving, top with remaining berries and
  • topping. Garnish with mint if desired. Yield: 12 servings.

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Strawberry-Banana Graham Pudding (continued)

Nutritional Facts: 1 piece equals 117 calories, 2 g fat (2 g saturated fat), 1 mg cholesterol, 171 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.