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Southern banana pudding

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Source: http://www.nhlbi.nih.gov/educational/hearttruth/downloads/pdf/factsheet-recipes.pdf

3¾ cup cold, fat-free milk
2 small packages (4 serving size) of fat-free, sugar-free instant vanilla pudding and pie-filling mix
32 reduced-fat vanilla wafers
2 medium bananas, sliced
2 cups fat-free, frozen whipped topping, thawed

Mix 3½ cups of the milk with the pudding mixes. Beat the pudding mixture with a wire whisk for 2 minutes, until it is well blended. Let stand for 5 minutes.

Fold 1 cup of the whipped topping into the pudding mix.

Arrange a layer of wafers on the bottom and sides of a 2-quart serving bowl. Drizzle 2 tablespoons of the remaining milk over the wafers. Add a layer of banana slices and top with one-third of the pudding.

Repeat layers, drizzling wafer layer with remaining milk and ending with pudding. Spread the remaining whipped topping over the pudding.

Refrigerate for at least 3 hours before serving.


Yield: 10 servings

Serving size: ¾ cup

Calories: 143
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 2 mg
Sodium: 329 mg
Total fiber: 1 g
Protein: 4 g
Carbohydrates: 29 g
Potassium 237 mg

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