I have had my eye on this recipe since December, when my mother-in-law, Loveta, pointed it out to me in one of her WeightWatchers Five Ingredient Fifteen Minutes magazines. The picture of the dessert looked so appetizing, and the ingredients list included two of my favorites: chocolate pudding and bananas. But my strict adherence to Points throughout the winter and spring months kept me from making desserts very often. Finally, this week I took advantage of (1) being in maintenance phase and (2) being in Menard (which allowed Loveta the chance to taste the recipe, too), and I made the pudding for a post-dinner sweet bite.
The simplicity of the recipe allowed for quick preparation. I made it a few hours ahead of time so that it would be thoroughly chilled upon serving. It was hard not to dive right into it, though! The pudding in real life looked just as appealing as the photograph of it in the magazine. When it–finally!–came time to taste the dessert, it was scrumptious. The pudding was the perfect summertime dessert: light and sweet. I particularly enjoyed the banana slices as bananas are one of my favorite fruits, but I have avoided bananas for much of this year due to their higher calorie count. The recipe makes 10 servings, so we had enough left over for dessert the next night, too. The pudding was just as delicious the second day. We all gave the pudding an enthusiastic 4 stars!
Layered Chocolate-Banana Pudding
2 cups 1% low-fat milk
1 (1.4-oz) package sugar-free chocolate instant pudding mix
2 cups frozen reduced-calorie whipped topping, thawed and divided
11 chocolate graham cracker sheets, divided
3 ripe bananas, sliced
1. Combine milk and pudding mix in a medium bowl; stir with a whisk 2 minutes or until thick. Let stand 5 minutes. Fold in 1 cup whipped topping.
2. Place 5 graham cracker sheets in the bottom of an 11×7-inch glass or ceramic baking dish. Spoon one-third of pudding mixture evenly over graham crackers; top with half of bananas. Spoon another third of pudding mixture over bananas; top with 5 graham cracker sheets. Spoon remaining third of pudding mixture over graham crackers; top with remaining banana slices. Spread 1 cup whipped topping over bananas. Crumble remaining graham cracker sheet; sprinkle over whipped topping. Refrigerate until ready to serve.
Yield: 10 servings. Per serving, 3 PointsPlus.