Banana Cream Dessert

Prep Time: 0 mins

Total Time: 0 mins

Servings: 1

Ingredients

2cupsgraham cracker crumbs

1/4 cuphoney

2boxes small fat-free vanilla pudding

2cupsnonfat milk

1 (8ounce) packages cream cheese

3tablespoonssugar

4mediumbananas, sliced, ripe

3/4 cupcoconut

1 (8ounce) packages light non-dairy whipped topping, thawed

1/2 cupwalnuts

Directions

Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan.

In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside.

In another bowl, beat together cream cheese and sugar using a mixer on low speed.

Using a rubber spatula, fold in the pudding until blended.

Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut.Spread on nondairy whipped topping; sprinkle on nuts.

Cover and chill at least two hours.

Reviews

“This recipe ended up really rich & filling despite all the lower fat ingredients!Very nice banana flavour!I made for Sewing Circle & everyone enjoyed this dessert!I did have to tweak the recipe ever so slightly to get it to work for me.The honey didn’t seem to be enough to hold the crust together properly so I added 2 Tbsp of melted margarine – it worked but would have been more solid with a little more than that.The filling was extremely thick & I didn’t think there was any way I was going to get it spread evenly over the crust. So, I beat in an extra 1/2 cup of milk to thin it out & it worked great.I made the night before so by the time I served this, the bananas had turned brown – they tasted fine but didn’t look so appetizing.Next time I’ll toss with some lemon juice to prevent that.”

“This was a great dessert! It had everything that belongs in it….sweet,crunchy,soft. I made this into a pie and it worked. I cut the filling ingredients in 1/2. Thanks so much for posting! Made for My 3 Chefs ’08.”