Banana Split Dessert
Source: Light & Tasty
2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
5 tablespoons reduced-fat margarine, melted
1 can (12 ounces) cold reduced-fat evaporated milk
3/4 cup cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2 medium firm bananas,sliced
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 tablespoons chopped walnuts
2 tablespoons chocolate syrup
5 maraschino cherries, quartered
Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray. 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 with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.
Yield: 15 servings.
Nutrition Facts One serving: (1 piece) Calories: 194 Fat: 6 g Fiber: 1 g Points: 4