Savannah Banana Pudding
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 15 min
- Cook
- 3 hr 15 min total (includes refrigeration)
Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 3 cups cold milk
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 35 square shortbread cookies, coarsely crushed, divided
- 5 bananas, sliced
- 1-1/2 cups thawed COOL WHIP Whipped Topping
Steps
- BEAT cream cheese in large bowl with mixer on medium speed until creamy. Gradually beat in 1 cup milk, mixing well after each addition. Gradually beat in remaining milk alternately with pudding mixes, then beat on low speed 2 min.
- RESERVE 1/4 cup cookie crumbs; spread remaining crumbs onto bottom of 13x9-inch dish. Cover with layers of bananas, pudding mixture and COOL WHIP.
- SPRINKLE with reserved cookie crumbs. Refrigerate 3 hours.
Notes
Healthy Living: Save 60 calories, 3 g fat including 2 g sat fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping. Special Extra: Sprinkle with 1/2 cup toasted BAKER’S ANGEL FLAKE Coconut. How to Slice Bananas Evenly: An easy way to slice bananas is with a pastry blender. Just place pastry blender on peeled banana and press down gently.
Nutrition per serving: Calories 260, Total fat 11g, Saturated fat 6g, Cholesterol 20mg, Sodium 340mg, Carbohydrate 37g, Dietary fiber 1g, Sugars 22g, Protein 4g, Vitamin A 6%DV, Vitamin C 6%DV, Calcium 8%DV, Iron 4%DV.