By Anne Payne

Banana pudding has not only been a scrumptious

dessert for many, but it has remained a comfort food for just about everybody.  This recipe, however, lowers the calorie content of many

other banana puddings, and we all need to be conscious of calories!

Two ingredients that make this pudding so creamy are sour cream and Cool Whip.  Sadly, the vanilla wafers are not sugar free, but the other ingredients are low cal! This banana pudding is named after my mom, Lois Mullins Hardy, who was  always called “Nana” by our two sons. Actually, the older son introduced his grandma simply as “Nana” (no first or last name) on Grandparents’ Day in his first grade class!  She always loved that sweet story.

 

INGREDIENTS:

2 – 1 oz. pkgs sugar free vanilla instant pudding

4 – cups skim or low fat milk

1 – 4 oz. sugar free Cool Whip from 8 oz. carton

1/2 – cup light sour cream

6 – large peeled bananas

1 – box Keebler’s vanilla wafers (promise, this brand tasty & crunchy)

 

Empty both boxes of pudding in large bowl, adding 4 cups skim milk, beating with large whisk.

Add half, (4 oz.), of an

8 oz. container of sugar free Cool Whip., along with the 1/2 cup light sour cream.  Mix all together with whisk. Fold- in with large spoon sliced bananas and entire box of vanilla wafers, alternately, to creamy mixture.  Serve immediately with love!

Refrigerate and cover any left-overs.  All your family or guests will be begging for seconds and thirds!

Easy, fast, low-cost, and low-cal, except vanilla wafers, a winning combo!

This recipe is a keeper!