Tuesday, 9 April 2013

Banana Strawberry Pudding Dessert

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1 cup (approx. 30 vanilla wafers) crumbled into crumbs
1 pkg (3 ounces) cook-and-serve vanilla pudding mix (not instant)
2 medium ripe bananas, divided
1 pkg (3 ounces) strawberry Jello (I used sugar-free)
1 cup whipped topping

Spread 1/2 of the vanilla crumbs on the bottom of a greased 8x8 pan.

Cook vanilla pudding as directed on package and spoon over crumbs while still hot.

Slice up one banana over the pudding, and then spread the remaining crumbs over top. Place in the fridge one hour until set.

Mix up jello as directed on package, and let sit in fridge for 30 minutes until partially set.

Pour jello over the crumb layer, and then slice up the remaining banana over top, of the unset jello. Place in the fridge for 2-3 hours until set. Spread on a layer of whipped cream. (I used low sugar/fat Cool Whip)

Makes 9 servings.



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