Recipe by Southern Living magazine
"How can a favorite sweet get any better? Try this healthier version. The only things you'll miss will be a few calories, fat grams, and cholesterol."
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2 1/2 cups
1 (14 ounce) can
nonfat sweetened condensed milk
medium bananas, thinly sliced
reduced-fat vanilla wafers, divided
reduced-fat frozen whipped topping, thawed
Garnish: banana slices
This is THE banana pudding to make. My whole family loves it! Worth every second it takes to make it and every calorie, too. Though I always use skim milk and you can never tell the difference! Thanks for the recipe!
The taste is great, but mine never "set." Instead of banana pudding, we had banana soup. Not quite sure what I did wrong.
This was the 1st time I've made anything from scratch that actually turned out and was good! Actually it was delicious and that fact that it was low-fat made it all the more enjoyable!
This was great! It was my first time making "real" pudding. No one could tell it was a healthy version. I will make this again.
This is wonderful banana pudding, but rich!
This is a great recipe. The low fat version is virtually indistinguishable from an original recipe. Thanks.
It turned out great. I'm not a dessert person but I intentionally made it for my husband and he thought it was the best banana pudding he ever tasted. Thanks!
The recipe is easy to follow. No one can believe that is is essentially fat free. I've gotten tons of compilments!
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