True confession, everyone: I love sweet foods. It doesn’t matter what it is. Cookies. Brownies. Cobblers. Milk shakes. I am a friend to all that is sweet and good in this world. One of my closest friends is a pastry chef- that should tell you something.
Last year I made the decision to eat healthier. With my fondness for sweets, I often turn to fruits to satisfy my cravings. But there are times when a girl just has to go for the real thing, you know?
One of my all-time favorite desserts is banana pudding. Maybe it’s the warmer weather, but I have been craving this dessert a lot lately. So when I discovered that Hungry Girl had a healthier option, I knew I had to give it a shot!
You can find Hungry Girl’s version here, but I made a few modifications.
Roqberry’s Rockin’ Banana Pudding
(modified from Hungry Girl’s Bananarama Wafer Pudding Recipe)
Makes 6 servings
1 box Jell-o Instant Banana Cream Pudding
2 cups skim milk
26 Vanilla wafers (I used Publix brand wafers)
Combine milk and pudding according to instructions on box. Set aside.
Place half of vanilla wafers, flat side down, in dish. I used a 9″ pie plate.
Slice 1 banana and layer slices on top of cookies.
Repeat layers, placing remaining vanilla wafers on top followed by remaining banana slices.
Pour pudding mix on top. Mixture will seep down between cookies and banana slices.
Cover and let set in fridge for 2-3 hours. Try to distract yourself from the knowledge that some sweet and creamy goodness is firming up in the fridge.
Makes 6 servings.
You can serve the pudding with whipped cream, but I think it is equally perfect without. If you are following Weight Watchers, Hungry Girl’s recipe is 4 Plus Points, using reduced fat cookies and sugar free, fat free pudding. I used the regular cookies and pudding, creating a recipe that is only 5 Plus Points!
I love finding quick and easy recipes that have delicious results! If you will excuse me, I’m going to dig in!