Guest Author - Jennifer Murray

A healthier version of the old-fashioned classic. This recipe is a low-sugar version that is creamy and has big banana flavor. It's a delicious and healthy treat on a hot summer day. Enjoy!

Ingredients

1 1/2 cups cold fat-free milk

1 package (1-ounce) sugar-free instant vanilla pudding mix

1/3 cup fat-free sour cream

1 carton (8-ounces) frozen reduced fat whipped topping, thawed, divided

3 medium firm bananas, sliced

1 reduced-fat graham cracker crust (9 inches)

Directions

1. In a bowl, whisk milk and pudding mix for approximately 2 minutes or until slightly thick. Add sour cream and mix well. Fold in 1-1/2 cups of the whipped topping.

2. Place half of the banana slices in the crust and top with half of the pudding mix. Repeat layers. Spread with remaining whipped topping.

3. Refrigerate for approximately 5 hours before serving.

Nutritional Info:
Yield: 8 servings
Calories: 260 calories
Fat: 7g
Cholesterol: 1mg
Sodium: 284mg
Carbs: 42g
Fiber: 1g
Protein: 4g