This Banana Pudding is made with an easy homemade vanilla pudding. It’s so good and only 3 points per serving for blue, green and purple!
Banana Pudding is the perfect dessert for any party. Or you can make it and keep it all to yourself. 🙂
Personally I love Banana Pudding once the cookies are no longer hard.
This Banana Pudding will stay good in the fridge for a couple of days.
Here’s what you need to make Banana Pudding:
- Reduced fat Nilla Wafers
- Skim milk
- Vanilla extract
- Granulated Splenda (or other sweetener of choice)
Making the homemade vanilla pudding is very easy. You start by adding the skim milk and Splenda to a pan and putting it on low heat.
Put the cornstarch in a small bowl. Once the milk has heated up add about 1/4 cup of it to the cornstarch and stir together making sure there are no clumps.
Add the cornstarch mixture to the milk and use a whisk to stir it.
Cook the pudding on low heat to make sure it doesn’t boil. After about 10 minutes it should thicken up.
Remove the pudding from heat and add in the vanilla extract. Then let the pudding cool off.
One way I made this Banana Pudding lower in points was by using reduced fat Nilla Wafers. I also used less than my original recipe called for.
I put 12 Nilla Wafers in the bottom of an 8×8 baking pan.
Next I added the bananas.
Then I added half of the vanilla pudding.
After that I did another layer of Nilla Wafers, bananas and the rest of the pudding.
You can serve it as is or you can add some whipped cream. The points for my recipe do not include whipped cream.
I also broke up two cookies to add to the top of the Banana Pudding…just to make it look pretty. I put it in the fridge for an hour so it can thicken up and the Nilla Wafers soften.
This is a great dessert for a picnic or any type of get together!
Yield: 9 servings (3 points per serving for blue, green and purple)
- 3 cups skim milk
- 4 tablespoons cornstarch
- 1/2 cup granulated Splenda
- 1 1/2 teaspoons vanilla extract
- 2 large bananas, cut into slices
- 24 reduced fat Nilla Wafers
Add the skim milk and Splenda to a saucepan. Turn the heat on low.
Once the milk warms up add 1/4 cup of it to the cornstarch in a bowl. Stir together making sure there are no clumps. Add the cornstarch mixture back into the milk and whisk together.
Cook the pudding on low heat until it thickens, about 10 minutes, occasionally whisking.
Remove from heat and stir in the vanilla extract. Let the pudding cool.
Add 12 Nilla Wafers to the bottom of an 8×8 baking dish. Add half of the banana slices then half of the pudding. Repeat with the remaining Nilla Wafers, banana slices and pudding.
Cover with plastic wrap and refrigerate for at least 1 hour.
Here are some more WW friendly recipes using bananas:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
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