Light Banana Pudding recipe

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Ingredients

1 (8 ounce) package light cream cheese
2 cups cold skim milk
1 (14 ounce) can fat-free sweetened condensed milk
1 (8 ounce) container light sour cream
1 (3 ounce) package fat-free, sugar-free instant vanilla pudding mix
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced, or more to taste
2 teaspoons lemon juice, or as needed
½ (11 ounce) package reduced-fat vanilla wafers, or more to taste

Nutrition Info

263 calories
carbohydrate: 39.5 g
cholesterol: 22.1 mg
fat: 9.4 g
fiber: 1 g
protein: 5.9 g
saturatedFat: 6.1 g
servingSize: -
sodium: 340.3 mg
sugar: 27.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat cream cheese with an electric mixer until fluffy. Add milk, condensed milk, sour cream, pudding mix, and vanilla extract and mix well. Fold in 1/2 of the whipped topping.

  2. Mix sliced bananas with lemon juice.

  3. Layer vanilla wafers, bananas, and pudding mixture in a clear baking dish or trifle bowl. Top with remaining whipped topping. Refrigerate for best flavor, 8 hours to overnight.

Recipe Yield

16 servings

Recipe Note

I get asked to bring this banana pudding to all our family parties... well that says it all! Of course I have to double the recipe!

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