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Banana Pudding

Yield: 9 servings
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Prep Time20 minutes
Refrigeration Time1 hour
Total Time1 hour 20 minutes

Ingredients

  • 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

Instructions

  • 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 8x8 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.