Hello! This week’s recipe seems to scream summer to me. It is so good and refreshing for a summertime dessert, not too heavy—and it is diabetic friendly.
There are several versions of this wonderful dish, and I have most of the recipes to happily share.
I really like this variation because of it being lower fat and calories. I make this for my husband, and he really, really likes it. It has been a huge hit no matter where I take it.
Banana Split Dessert
-2 cups reduced-fat graham cracker crumbs (or about 10 whole graham crackers crushed)
-5 tablespoons reduced fat margarine, melted.
-1 can (12 oz.) cold reduced-fat evaporated milk
-3/4 cup fat-free milk (or you can use almond 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
-2 cartons (8 ounces) frozen reduced-fat Cool whip (I use the fat-free)
-3 Tablespoons chopped walnuts
-2 tablespoons chocolate syrup
-5 maraschino cherries, quartered
Combine cracker crumbs and margarine and press onto the bottom of a 13- by 9- by 2-inch 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. Enjoy!