I have to give full credit to my daughter for this recipe. She’s totally into thinking of ideas for the blog, which I think is awesome!
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She loves banana pudding. We were at the grocery store when she suggested I make a lightened up version.
We headed right over to the cookie aisle to see if they had reduced fat Nilla Wafers. And they did!
Next up we grabbed some sugar free, fat free vanilla pudding, skim milk and bananas. We also used fat free Reddi Whip. Just 5 ingredients for this recipe.
I used 5 oz. dessert cups but you could also use a 9×9 baking pan. I like the dessert cups because they are cute and it’s portion control for me.
Plus they keep the kids from fighting over who had more or who had a bigger piece. 🙂
These are the dessert cups that I used. They also come in other sizes and shapes. Whatever suits your fancy!
It is pretty much a guarantee that if you went into my cupboard right now you would find all kinds of dessert cups.
If you are using the 9×9 pan, add 10 Nilla wafers to the pan, half of the pudding, then add 10 more Nilla wafers and banana slices. Top it off with the other half of the pudding. Add Reddi Wip when it is time to serve.
Yield: 10 servings (3 points per serving for blue, green and purple)
- 1 (1.5 oz) box sugar free, fat free vanilla instant pudding
- 3 cups skim milk
- 20 Nilla Wafers, reduced fat
- 1 ripe banana
- 10 tablespoons fat free Reddi Wip
In a medium bowl mix together the instant pudding and skim milk. Whisk for 2 minutes, then let sit for 5 minutes to set.
Cut banana into 20 slices.
Layer the ingredients in the dessert cups. Put 1 Nilla Wafer in the bottom, and a couple tablespoons of pudding, another Nilla Wafer, 2 banana slices, and more pudding.
I like to refrigerate mine for a couple hours so the cookie can get soft. (This is optional)
Add a tablespoon of fat free Reddi Wip when it’s time to serve.