If you hear someone request, “Tally me banana,” we have a solution. Simply whip up this lighter version of the Southern-style pudding.

2 cups milk > 3 cups fat-free milk
1 box (6-serving size) French vanilla instant pudding > 2 boxes (4-serving size each) French vanilla instant pudding
Omitted cream cheese and sweetened condensed milk
Added 4 containers (6 oz each) Yoplait Original banana crème yogurt
12 oz whipped topping > 8 oz fat-free whipped topping
2 bags (7.25 oz each) shortbread cookies > 48 reduced-fat vanilla wafer cookies 

Nutritional Highlights

Prep Time:20 min

Start to Finish:8 hr 20 min

makes:12 servings (about 1 cup each)

3 cups fat-free (skim) milk
2 boxes (4-serving size each) French vanilla instant pudding and pie filling mix
4 containers (6 oz each) Yoplait® Original 99% Fat Free banana crème or French vanilla yogurt
1 container (8 oz) frozen fat-free whipped topping, thawed
48 reduced-fat vanilla wafer cookies
6 small bananas, sliced
Additional banana slices for garnish, if desired

1  In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.

2  Place 24 vanilla wafers in a single layer in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture over wafers. Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange remaining 24 vanilla wafers over top of pudding.

3  Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.

Nutritional Information

1 cup each: Calories 270 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 40g); Protein 4g % Daily Value Vitamin A 8%; Vitamin C 4%; Calcium 15%; Iron 2% Exchanges 1 Starch, 3 Other Carbohydrate, 0 High-Fat Meat, 0 Fat Carbohydrate Choices 4