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Guilt-Free Banana Pudding

by Kara Kimbrough 

3 cups fat-free milk

2 (4 serving size) boxes banana cream instant pudding and pie filling mix

4 (6-ounce) containers vanilla yogurt (use banana flavor if you can find it) 

16-ounce container fat-free frozen whipped topping, thawed

48 reduced-fat (use regular if you can’t find them) vanilla wafer cookies

6 small bananas, sliced


In large bowl, beat milk and pudding mix with electric mixer on medium speed until well mixed; beat in yogurt. Fold in half of whipped topping; reserve remainder. 


Place 24 vanilla wafers in a single layer in ungreased 13x9-inch glass baking dish. Spoon half of the pudding mixture over wafers. Place sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. With a spatula, cover pudding mixture with a layer of remaining whipped topping. Arrange remaining 24 vanilla wafers over top or crush them to make a crumb topping. 


Cover and refrigerate at least 3 hours but no longer than 8 hours. 

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