Peanut Butter-Banana Pudding

Name: Peanut Butter-Banana Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 12
Cuisine: Global
Ingredients: 6 smalls bananas, divided; 79 milliliters reduced-fat creamy peanut butter spread; 473 milliliters fat-free milk; 227 grams carton nonfat sour cream; 227 grams carton frozen nonfat whipped topping, thawed; 96 grams package regular or fat-free French vanilla instant pudding mix; 42 reduced-fat vanilla wafers, divided

Peanut Butter-Banana Pudding

This recipe makes 12 servings with 278 calories, 6g of protein, and 8g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Prepare pudding mix according to package directions, using a whisk and 2 cups fat-free milk. (Do not use an electric mixer.)

Ingredients you will need

Fat Free Milk

Pudding Mix

Equipment you will use

Hand Mixer

Whisk

Add peanut butter and sour cream, stirring well with a wire whisk. Set aside.

Ingredients you will need

Peanut Butter

Sour Cream

Equipment you will use

Whisk

Line bottom of a 2 1/2-quart casserole with 14 vanilla wafers. Peel and slice 4 bananas. Top wafers with one-third each of pudding mixture, banana slices, and whipped topping. Repeat layers twice using remaining wafers, pudding mixture, banana slices, and whipped topping. Cover and chill at least 2 hours. To garnish, peel and slice remaining 2 bananas; arrange slices around outer edges of dish.

Ingredients you will need

Whipped Topping