Banana Pudding V Recipe - Allrecipes.com
Banana Pudding V Recipe
  • READY IN 40 mins

Banana Pudding V

Recipe by  

"Marietta gave this recipe to me. I changed the ingredients to low fat and sugar subsitute. Low fat/low sugar banana pudding"

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    40 mins

Directions

  1. In a medium bowl, beat cream cheese with sour cream. Stir in whipped topping and vanilla. Set aside.
  2. In a large bowl, combine pudding mix, sweetener and milk. Stir until sugar and mix are dissolved. Combine with cheese mixture.
  3. In a large glass serving dish, layer pudding mixture, wafers and bananas until all ingredients are used. Chill until serving.
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Reviews More Reviews

Dec 24, 2003

in my opinion, the recipe itself was a bit too bland for me and could have definately used some more sugar! it might taste better if the pudding wasn't sugar-free, but kept the remaining ingredients reduced in fat.

 
Sep 13, 2007

This is a fabulous banana pudding...not only is it yummy, but it is relatively good for you. I downsized the recipe and used one cheesecake and one vanilla sugar-free instant pudding. I also didn't have any sour cream, so I didn't include it in the pudding. I also used extra splenda because I thought it couldn't hurt. Yummy!

 

3 Ratings

Aug 31, 2011

This is the low-fat version of banana pudding. I loosely followed this recipe. I did use lowfat cream cheese, yogurt in place of sour cream, lite cool whip, 2 packages of sugar free pudding (couldn't find 1 oz pkgs); no sweetener and 4 cups of milk. It came together quickly and made for a very nice presentation. Taste was good, but I have had better banana pudding. Company really liked it and that is what mattered to me.

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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