Wednesday, 1 February 2012

Banana Pudding Squares

Banana Pudding Squares recipe

what you need

25 Nilla Vanilla Wafers, finely crushed (about 1 cup)
3 Tbsp. non-hydrogenated margarine, melted
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup icing sugar
3 cups thawed Cool Whip Light Whipped Topping, divided
2 pkg. (4-serving size each) Jell-O Vanilla Fat Free Instant Pudding
3 cups cold skim milk
1/2 square Baker's Semi-Sweet Chocolate, grated

make it

COMBINE wafer crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
MIX cream cheese spread and sugar in medium bowl until blended. Stir in 1-1/2 cups Cool Whip; spread carefully over crust. Cut bananas crosswise in half, then cut each piece lengthwise in half. Arrange over cream cheese mixture.
BEAT pudding mixes and milk with whisk 2 min.; pour over bananas. Cover with remaining Cool Whip; sprinkle with chocolate. Refrigerate 3 hours.

kraft kitchens tips

How to Evenly Spread COOL WHIP over Dessert
Stir remaining Cool Whip gently in tub until creamy; spoon small dollops over dessert. Use small metal spatula to evenly spread Cool Whip over dessert.
How to Easily Remove Dessert from Dish
Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe and refrigerate as directed. Use foil handles to remove dessert from dish before cutting into squares to serve.
Makeover - How We Did It
We've made over this favourite dessert to save you 100 calories and 9 grams of total fat, including 5 grams of saturated fat, per serving by substituting non-hydrogenated margarine and crushed Nilla Vanilla Wafers for the flour, butter and pecans in the crust. In addition, we reduced the sugar, and used better-for-you products and skim milk. We even added bananas for great taste.

nutritional information 

serving size = 1 square (76 g)
per serving

Total fat
 6 g
Saturated fat
 3 g
 10 mg
 200 mg
 15 g
Dietary fibre
 0 g
 8 g
 2 g
Vitamin A
 4 %DV
Vitamin C
 2 %DV
 6 %DV
 0 %DV

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