A Not Quite Sugar & Supe Easy Free Vanilla Wafer Banana Pudding Dessert Recipe
Behind the Recipe
Vanilla wafer banana pudding was always one of my favorite childhood desserts. But and as an adult, the doctor diagnosed me with diabetes. The diabetes dictated that I did not get to eat any for a very long time but then. Suddenly, there it was on the grocery store shelf calling out my name. It was a box of sugar free instant pudding. When I took it home and tried it, the problem was that it was not sweet enough. When you are really used to eating sugar, it is so difficult to get away from. Even with the bananas and vanilla wafer cookies layered in, I just didn’t like it. Mixing in no sugar sweeteners did not fix it.
While at a baby shower one day, splurging on a bit of vanilla wafer pudding was a must. A family member told me later that it was mostly sugar free. She also told me that there was a tub of sugar free whipped topping mixed into the pudding. I gave it a try and over the years, I have tweaked a few things that make it perfect for me.
Recipe Tweaks
Instead of using just the regular vanilla flavor, the preferred choice is the French vanilla flavor instant pudding. A second tweak was using less milk to make up for some of the whipped topping that is mixed in. This keeps that French vanilla flavor front and center, right where it should be. Since almond milk is the newer and supposed healthier choice today, I recently exchanged some of the skimmed cow’s milk for unsweetened almond milk.
Search the terms vanilla wafer banana pudding, and you will find many different versions of this recipe. If you look closely, you will probably find a whole host of new twists on flavors. Cinnamon, almond and pumpkin pie spice could be among that list. I however, seem to prefer it the good old fashioned way. Experiment and include your favorite version in the “Recipe in Progress” section below.
*Nutritional values listed in recipe are rounded to the nearest whole number.
Not Quite Sugar Free Vanilla Wafer Banana Pudding
Ingredients
- 2 1.34 oz boxes sugar free French vanilla instant pudding
- 1 cup skimmed milk
- 2 cups almond milk (unsweetened)
- 1 8 ounce tub zero sugar whipped topping
- 40 individual reduced fat vanilla wafer cookies
- 2 large just ripened bananas
Instructions
- Set aside 2 or 3 of the vanilla wafer cookies for use later.
- Mix the instant pudding, skimmed milk and almond milk well in a bowl.
- Fold in about two thirds of the sugar free whipped topping. Set remaining whipped topping on the frig for topping your dessert later.
- Use a deeper baking dish or bowl to build your vanilla wafer banana pudding in. I prefer my square glass baking dish. It is eight or nine inches in size and made a bit deeper than some.
- Place half the vanilla wafer cookies side by side, in one layer along the bottom of the pan or bowl. I like to also place one row around the outside edges, up against the sides of the bowl.
- Place a layer of sliced bananas over the layer of vanilla wafer cookies.
- Spoon about 1/2 of the pudding mixture over the layer of bananas, and spread evenly.
- Repeat the last three steps for the second layer of the dessert.
- Crumble the 2 or 3 cookies you set aside and sprinkle over the top. I do this with 2 of them just to give the pudding dessert a pretty, but simplistic finishing touch.
- Cover tightly and place in refrigerator overnight, or for at least 12 hours.
Notes & Credits
- If the pudding mixture seems a little too thin in the beginning, due to using almond milk in place of some of the cow’s milk, no worries. The cookies will absorb liquid and leave the dessert with a great consistency.
- Some like to use a few slices of bananas on top, along with the crumbled cookies. I prefer not to do this because the bananas tend to turn an ugly back color.
- Keep in mind that overly ripened bananas and using more or less vanilla wafer cookies can change the nutritional values.
- Experiment with a pinch of cinnanom, ginger sprinkled over each layer of cookies, mixing in other flavors such a little butter or almond extract, or whatever your imagination can whip up. Don’t forget to include your version of this recipe in the “Recipe In Progress” section below. (link to section)
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