Southern Banana Pudding


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  • 3 3/4 cups cold, fat free milk
  • 2 small packages (4 serving size) of fat free, sugar free instant vanilla pudding and pie-filling mix
  • 32 reduced fat vanilla wafers
  • 2 medium bananas, sliced
  • 2 cups fat free, frozen whipped topping, thawed


  1. Mix 3½ cups of the milk with the pudding mixes.
  2. Beat the pudding mixture with a wire whisk for 2 minutes until it is well blended.
  3. Let stand for 5 minutes.
  4. Fold 1 cup of the whipped topping into the pudding mix.
  5. Arrange a layer of wafers on the bottom and sides of a 2-quart serving bowl.
  6. Drizzle 2 tablespoons of the remaining milk over the wafers.
  7. Add a layer of banana slices and top with one-third of the pudding.
  8. Repeat layers, drizzling wafer layer with remaining milk and ending with pudding.
  9. Spread the remaining whipped topping over the pudding.
  10. Refrigerate for at least 3 hours before serving.

Nutritional Information

Serving Size: 10 servings (serving size: 3/4 cups)
Calories: 147
Total Fat: 1 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 28 g
Sodium: 326 mg
Carbs: 32 g
Protein: 4 g


U.S. Department of Health and Human Services

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