Low Fat Black White Banana Pudding Recipes

Steps:

• In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.
• 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.
• Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.

Steps:

• Beat pudding mixes and 3-1/2 cups milk in large bowl with whisk 2 min. Let stand 5 min.
• Arrange 11 wafers on bottom and up side of 2-qt. serving bowl; drizzle with 1 Tbsp. of the remaining milk. Add layers of 1/3 each of the bananas and pudding. Repeat layers twice. Cover with COOL WHIP.
• Refrigerate 3 hours.

Steps:

• Pour 1-3/4 cups of the milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
• Arrange 1/2 of the wafers on bottom of 1-1/2-quart serving bowl; drizzle with 2 Tbsp. of the milk. Top with 1/2 of the pudding, 1/2 of the banana slices and 1 cup of the whipped topping. Repeat layers, drizzling wafer layer with remaining 2 Tbsp. milk.
• Refrigerate 3 hours or until ready to serve. Store leftover dessert in refrigerator.

Steps:

• Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
• Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously; whisk until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Transfer the mixture to a bowl, whisk in the sour cream and vanilla and let cool until thick, whisking frequently.
• Cut the bananas into thin slices. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once and then top with a final layer of pudding. Serve immediately or cover and refrigerate for up to 4 hours.

Steps:

• Prepare pudding following instant pudding directions.
• line glass bowl or casserole dish with waffers and banana slices.
• pour half of the pudding into the dish.
• layer waffers.
• layer banana slices.
• Repeat.
• Crumble waffer crumbs and add to top.
• Chill and serve.

Steps:

• POUR 3-1/2 cups of the milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
• ARRANGE layer of wafers on bottom and up side of 2-quart serving bowl; drizzle with 2 tablespoons of the remaining milk. Add layer of banana slices; top with 1/3 of the pudding. Repeat layers, drizzling wafer layer with remaining milk and ending with pudding. Spread whipped topping over pudding.
• REFRIGERATE 3 hours or until ready to serve.