Last week I received my Our State Magazine and one of the articles in the magazine was about a barbecue restaurant in Goldsboro. They mentioned banana pudding in the article and that made me think that banana pudding would be a good dessert for our Sunday meal. With the cold weather we have been experiencing, that might same a little unusual since it is a chilled dessert but I enjoy a cool refreshing dessert after eating a warm meal. I made the dessert with sugar free instant pudding and put it into individual serving dishes so we could be sure of having four equal servings. That is very important for a diabetic so they can keep up with their carbs for the day.
Here is the recipe:
one box of sugar free vanilla instant pudding
1 and 1/2 cups of skim milk
2 whole graham crackers broken into half
1 8 ounce package of cream cheese
1/2 cup of baking splenda
1 teaspoon vanilla
Pour pudding mix into one and one half cups of milk and whisk together for about 2 minutes. Add 1 teaspoon of vanilla.
Crumble each graham cracker into small pieces and put into each of the four dessert dishes.
In another bowl beat the softened cream cheese with the baking splenda and one teaspoon of vanilla. When blended together add to the pudding mixture and blend together.
Add banana slices and pudding/cream cheese mixture to dishes.
Garnish with whipped cream.
To whip cream, put one cup of whipping cream in a deep small bowl. Whip together and add 2 tablespoons of baking splenda and l teaspoon of vanilla. Beat together until stiff peaks form.
Add to dessert dishes.
This was a rich tasting creamy dessert that we enjoyed after our Sunday lunch. It made this Southern girl very happy to start her week with a yummy dish of banana pudding.
Thanks for stopping by.