Banana Pudding Squares
Print Category Bananas Thematic No thematic Source Kraft Evaluation
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ingredient
- 25 NILLA Vanilla Wafers, finely crushed
- 3 Tbsp. non-hydrogenated margarine, melted
- 1 pkg. (250 g) PHILADELPHIA Light Brick Cream Cheese Spread, softened
- 1/2 cup icing sugar
- 3 cups thawed COOL WHIP Light Whipped Topping, divided
- 3 medium ripe bananas
- 3 cups skim milk
- 2 pkg. (4-serving size each) JELL-O Vanilla Fat Free Instant Pudding
- 1/2 square BAKER'S Semi-Sweet Chocolate, grated
Preparation
- MIX wafers and margarine. Press firmly onto bottom of 13x9-inch dish.
- MIX cream cheese and icing sugar with wooden spoon until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spoon mixture evenly onto crust; spread carefully. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange banana pieces over cream cheese mixture.
- POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining 1-1/2 cups whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving.
Cook commentary
24 Servings
Makeover SavingsWe've madeover this favourite dessert to save you 86 calories and 6 g of fat per serving compared to the traditional recipe. We used non-hydrogenated margarine and crushed Nilla Wafers instead of flour, butter and peanuts for the crust. We cut the amount of sugar and chocolate in half and we used better-for-you products.
SubstituteTry making the crust with 1 cup Honey Maid Graham Crumbs in place of the Nilla Vanilla Wafers.
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