Banana pudding parfaits
4 - 6
PersonalPoints™ per serving
1 hr 2 min
Here’s a Southern-inspired dessert that deliciously pairs fresh banana chunks with silky banana cream and vanilla cookie crumbles.
Fat-free vanilla pudding and pie filling mix
6 oz, (two 3 oz boxes)
Fat free whipped topping
3 cup(s), divided
10 large, ripe, chopped (about 10 2/3 cup)
Reduced fat vanilla wafer(s)
16 item(s), crushed
- Cook pudding according to package directions using low-fat milk; let cool to room temperature, then gently fold in 2 c whipped topping.
- Line up sixteen 9-oz plastic cups or parfait glasses on a work surface. To assemble, layer 1/3 c banana, 1 1/2 Tbsp pudding mixture, 1/3 c banana and 1 1/2 Tbsp pudding mixture in each cup; chill until ready to serve.
- Just before serving, top each parfait with remaining 1 Tbsp whipped topping and 1 crushed wafer.
- Serving size: 1 parfait
To easily pipe the pudding into the cups, spoon it into a plastic bag and cut off the corner. Twist and squeeze the bag as you fill each cup.To make these parfaits up to 5 hours ahead, mix the chopped banana with 1 tsp lemon juice before assembling to prevent browning. Keep chilled until ready to use.This recipe can easily be halved for smaller crowds.