Banana pudding

Total Time
25 min
10 min
15 min
Vanilla wafers make a quick and crunchy crust for this creamy, layered treat. The best part is that this recipe serves 12 yet takes less than half an hour to make. The calories are reduced thanks to using low-fat milk, reduced-fat wafers, and fat-free whipped topping. This recipe is also a fantastic make-ahead dish since you can put it all together and then let it hang out in the fridge until you're ready to serve. Just be sure you don't go longer than a few hours. Trust us, you won't be able to resist the taste and texture of this fun, easy, delicious dessert.


All-purpose flour



¾ cup(s)

Table salt

¼ tsp

Egg yolk

2 item(s), medium, lightly beaten

1% low fat milk

2½ cup(s)

Salted butter

3 Tbsp, divided

Vanilla extract

1 tsp

Reduced fat vanilla wafer

36 item(s)


3 large, sliced

Fat free whipped topping

2 cup(s), thawed


  1. Lightly spoon flour into a dry measuring cup; level with a knife.
  2. Combine flour, sugar and salt in a 3-quart saucepan. Combine egg yolks and milk; stir with a whisk. Gradually add egg mixture to dry ingredients, stirring well. Add 2 tablespoons butter. Cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly. Remove from heat; add remaining 1 tablespoon butter and vanilla, stirring until butter melts.
  3. Place 12 vanilla wafers in bottom of an 8-inch square baking dish. Arrange one-third of banana over cookies. Spoon one-third of pudding mixture over banana; repeat procedure with remaining cookies, banana and pudding, ending with pudding. Spoon whipped topping over pudding and spread evenly. Cover and chill until ready to serve. Yield: 12 servings (serving size: about 3⁄4 cup).