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Banana Split Dessert Recipe

Guest Author - Jennifer Murray

Who says a banana split has to be made with ice cream? This is a banana split with a "twist." Enjoy!

Ingredients
  • 2 cups reduced-fat graham cracker crumbs (about 32 squares)
  • 5 tbsp. reduced-fat margarine, melted
  • 1 can (12 oz.) cold reduced-fat evaporated milk
  • 1/4 cup cold fat-free milk
  • 2 pkgs. (1 oz. each) sugar-free instant vanilla pudding mix
  • 2 medium firm bananas, sliced
  • 1 can (20 oz.) unsweetened crushed pineapple, drained
  • 1 carton (8 oz.) reduced-fat frozen whipped topping, thawed
  • 3 tbsp. chopped walnuts
  • 3 tbsp. chocolate syrup
  • 5 maraschino cherries, quartered

    Directions
    1. Combine cracker crumbs and margarine. Press onto the bottom of a 13-inch x 9-inch x 2-inch dish, coated with nonstick cooking spray.

    2. In a bowl, whisk the evaporated milk, fat-free milk, and pudding mixes for 2 minutes or until slightly thickened. Spread pudding evenly over crust. Layer bananas over the pudding first and then layer the crushed pineapple.

    3. Sprinkle with nuts, drizzle with chocolate syrup, and top with whipped topping and cherries. Refrigerate for at least 1 hour before serving.

    Yields 15 servings
    Calories: 194, fat grams: 6g, Carbs: 33g, Fiber: 1g, Sodium: 312mg, Protein: 3g
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    Content copyright © 2013 by Jennifer Murray. All rights reserved.
    This content was written by Jennifer Murray. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.

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