Graham Cracker Banana Split Dessert Recipe
- 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
- 1. Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
- 2. In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick).
- 3. 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.
1 piece: 194 calories, 6g fat (3g saturated fat), 4mg cholesterol, 312mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
Reviews for Graham Cracker Banana Split Dessert
"Great recipe! Made it as stated except omitted the walnuts (family preferences). Taste was spot on!"
"Very refreshing for a warm day."
"Made this for my boss who is diabetic, everyone enjoyed this"
"Did I do something wrong? I followed the recipe and the bottom was a thick paste, the pudding was extremely thick. I ended up tossing everything and made my own version. Is the above recipe correct?"
"We were very pleased with this recipe. Very refreshing!"
"Do to high cholesterol we use smart balance instead of butter. The dessert was excellent."
"True to it's name, it tasted like a banana split and you don't have to feel to guilty about the calorie count!"
"My husband says this recipe is definately a "Keeper". I can't believe it is for diabetics, but my blood sugar reading says that it is."
"I was out of vanilla pudding so used chocolate fudge sugar free pudding in this and no graham cracker crust. It was delicious and less fattening, I am sure."
"We had company and I made this for dessert. I made it the day before and it was good but we were expecting alot more flavor. I don't know what it needs but it just seemed like it needed something. I will make it again but I'll try something different with it. I didn't use the sugar-free, fat-free, unsweetened, reduced fat ingredients either."
"easy to make and wonderful to eat. Will definitely make it again. Much lighter version that other similar recipes I have."
"This is one of my favorite recipes for a desert, have made this before for several years. It certainly deserves "Five Star""
"This taste just like a Banana Split ... and easy to make ... I give this recipe Five Stars."
"Five Stars: I agree better on the second day. I changed a few things. Mixed in fresh blueberries and strawberries to crushed pineapple, topped all with shredded coconut. Then dressed up the whipped topping with fresh strawberries and blueberries. This was an awesome dessert. My family loved it."
"I also give this recipe FIVE Stars, I added Carmel Ice Cream Topping, my husband and son loved it."
"I made this right after I received the e-mail.I am glad I did.My husband and grandson just loved it.Will not change a thing.Sadly to say,it did not last long.The next day was even better. I give this recipe Five Stars!!!"
"i made the dessert with banana cream pudding too, also didn't use the sugar free pudding, it was good. also used more bananassandy"
"I made this for my husband's birthday dessert. The whole family loved it. I made a mistake and grabed banana cream pudding mix, but it turned out great. I am glad that I now have another diabetic friendly recipe to make for my inlaws. My oldest son (15) was not sure he would like it being sugar free, but he was begging to eat what was left over the next day. I am sure I will build on this recipe and create new versions for my loved ones. Five Stars!!!"
"This was an excellent summer dessert. The next time I make it, I may substitute sugar-free cheesecake instant pudding in place of the vanilla. My family loved it and I have shared the recipe with my friends."
"I tried this recipe yesterday. both my husband and I liked it. I think it was just fine with the pineapple. It gave it different textures which I think is essential. charli"
"I wonder if simmering the pineapple first then cooling it in the fridge before using it as a topping would make the pineapple softer?"
"It was good, however I think it would of been really good without the pineapple. The crushed pineapple was hard while everything else was smooth and creamy. Even my 4 yr old didnt like the "hard chunks""
"If 33 grams of carbs is too high for your dietetic needs try cutting down on the serving size. In my Diabetes class they advised only taking 1/4 to 1/2 a normal serving. Cut it down to 1/8 if necessary. That way you don't always feel deprived and are not a likely to cheat.Bev"
"can you make this dessert using regular ingredients? not the fat free kind."
"I try to keep my carb count down to 30 a meal...other Diabetics even go lower. This dessert could not be eaten after a meal unless the meal was all protien. Is your husband a type two or a type 1? If a person is on Insulin he can adjust the insulin so he may have a bit more carbs on occasion. A type two on or off meds cannot do that. It is about portion control. Sugar is not the problem most of us can stay away from it and induldge once and awhile...but breads and starches are most of our downfall. Unfortunatly, all of our bodies work differently...I can eat a small amount of potaotes with no rise in my numbers but one teaspoon of rice will spike me where as another Diabetic may eat rice but not potatoes...that's why most of us eat to our meters...because foods affect us all differently and that is the reason some dieticians just don't get it. I don't even know that even at 20 carbs if this recipe will affect me...I may not spike or I may."
"I would make an nut crust instead of Graham Cracker crust. Use sugar free syrup...drop the cherries if serving diabetics...or A lot of the Frozen/pressurized whipped cream...is pretty low in carbs...or make your own using a sugar substitute instead of sugar. Bananas are high in carbs but if it is 2 bananas per 15 people the count shouldn't be to high. This is more of a low fat dessert than low carb.I just wrote out the recipe with a nut Crust and lowered the carb count to 20 carbs per serving."
"As long as diabetics watch their carbohydrates and portion control they are allowed to eat some sugar. In fact they need a certain amount to balance out the insulin. There is also sugar-free whipped topping but they still need to remember the carbohydrates because they convert to sugar in the system. I know because I'm married to a diabetic and have been doing this for 30 years.Cathy"
"Mmmm...sounds yummy, but I'm confused - this recipe still uses graham crackers, chocolate syrup, whipped topping & cherries packed in sugar. Would this be a good choice for a diabetic or be more appropriate for somebody who just tries to limit their extra sugar?"
"Send it? Like by snail mail, or send it across town with someone?Kimberlie769"
"I have made this recipe 6 or 7 times and have sent it to all my friends. My husband should not have too much sugar. He keeps asking me to make this. He loves it and so do the kids!"
"I have made this recipe twice and I have to tell you ladies, my family went crazy with delight! I tried it when company came over and they loved it! I will treasure this and probably use it for holidays. You can be sure when we have potluck at Bible Study, this is one dish I will prepare. I love your book and your recipes. My husband is a diabetic and he loved it! It easy to convert all ingredients to low fat and sugar free. Keep em coming! Chris"