"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Banana Split Dessert Recipe

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This recipe for Banana Split Dessert, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Parrillo
Added: Thursday, February 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. reduced-fat graham cracker crumbs (about 30 squares)
3 T. butter, melted
1/2 tsp. vanilla extract
1 (12 oz.) can cold fat-free evaporated milk
1/4 c. cold fat-free milk
2 (4-serving) pkgs. sugar-free instant vanilla pudding mix
2 medium firm bananas, sliced
1 (8 oz.) can unsweetened crushed pineapple, drained
1 (8 oz.) container fat-free frozen whipped topping, thawed
3 T. chopped walnuts
3 T. chocolate syrup

Directions:
Directions:
Preheat the oven to 375. In a 13 x 9 x 2-inch baking dish, mix together the graham cracker crumbs, butter, and vanilla. Pat into the bottom of the dish. Bake for 10 minutes or until browned, then cool completely. In a medium bowl, whisk the evaporated milk, fat-free milk, and pudding. Spread evenly over the crust. Layer with the bananas, then pineapple, then whipped topping. Sprinkle with nuts and drizzle with chocolate syrup. Refrigerate for at least one hour before serving.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Here is a diabetic friendly desert!

Amounts per serving: (Serving Size = 1/16 of dessert)
Calories 145; Calories from Fat 32; Total Fat 4g; Saturated Fat 1g; Cholesterol 7mg; Sodium 244mg; Total Carbohydrate 24g; Dietary Fiber 1g; Sugars 12g; Protein 3g

 

 

 

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