Not Quite Sugar Free Vanilla Wafer Banana Pudding

Vanilla Wafer Banana Low Sugar Dessert Recipe

Not Quite Sugar Free Vanilla Wafer Banana Pudding

A super easy vanilla wafer banana pudding dessert with a lot of flavor that the whole family loves. Even with less sugar and fat, it is definitely kid approved. Another plus is the vanilla wafer pudding is also a great make ahead dessert for carry-ins and family events.

Course Dessert

Cuisine American

Keyword banana, diabetic, low fat, low sugar, no added sugar, sugar free french vanilla pudding, vanilla wafer

Prep Time 20

Resting Time 1

Servings Servings

Calories 100

Author Lana Myers

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

US Customary - Metric

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

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)

Nutrition