How to Make Skinny Banana Cream Pudding
Banana Cream Pudding is one of those old-fashioned desserts that you rarely think about making, but everyone devours when you finally do.
This skinny version is quick and easy to make and has just a few ingredients (only 5!), so you can have this classic homemade dessert ready to serve in just minutes.
The other day, out of the blue, I had a craving for Banana Cream Pudding and decided to try to make a version based on the easy Bavarian Cream recipe that’s been in my family for years.
The results were amazing! This version has a lighter texture than a traditional banana cream pudding and by using skim milk and light Cool Whip, it’s a bit healthier than traditional versions that call for condensed milk and/or cream cheese.
What You’ll Need to Make Skinny Banana Cream Pudding
- One 3.4 oz package instant banana pudding
- 2 cups skim milk
- An 8-ounce container of light Cool Whip
- 2-3 bananas (sliced approx. ½ inch thick)
- Approximately 35 Nilla Wafer cookies
How to Make Banana Cream Pudding
Step One
Make the banana pudding according to the package directions in a large bowl. (This usually involves pouring the pudding powder into a bowl, adding the milk, and stirring/whipping for a few minutes until the pudding is “set.”
After you’ve made the pudding, gently stir in the Cool Whip until it’s completely incorporated and the mixture is smooth and creamy.
Step Two
Place a layer of Nilla wafers on the bottom of your serving dish. (You can use a trifle bowl, 8×8 pan, or any other like-sized serving dish. The number of Nilla wafers and the height of the banana cream pudding may vary depending upon the size of serving dish you use.)
Next, arrange the slices from one of the bananas on top of the Nilla wafer cookies.
Spread one half of the banana cream pudding mixture over top of the Nilla wafers and banana slices.
Step 3
Repeat step two, using the second half of the cream pudding, additional bananas and Nilla wafer cookies.
Top the dessert with a few extra Nilla wafers and banana slices.
Refrigerate the banana pudding until ready to serve. (It is ready to eat right away, but the pudding will set and the Nilla wafers will get softer if you make it ahead of time and let it sit in the fridge for a bit.)
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Skinny Banana Cream Pudding
Ingredients
- One 3.4 oz package instant banana pudding
- 2 cups skim milk
- 8- ounce container of light Cool Whip
- 2-3 bananas sliced approx. ½ inch thick
- Approximately 35 Nilla Wafer cookies
Instructions
- Step One
- Make the banana pudding according to the package directions in a large bowl. (This usually involves pouring the pudding powder into a bowl, adding the milk, and stirring/whipping for a few minutes until the pudding is “set.”
- After you’ve made the pudding, gently stir in the Cool Whip until it’s completely incorporated and the mixture is smooth and creamy.
- Step Two
- Place a layer of Nilla wafers on the bottom of your serving dish. (You can use a trifle bowl, 8x8 pan, or any other like-sized serving dish. The number of Nilla wafers and the height of the banana cream pudding may vary depending upon the size of serving dish you use.)
- Next, arrange the slices from one of the bananas on top of the Nilla wafer cookies.
- Spread one half of the banana cream pudding mixture over top of the Nilla wafers and banana slices.
- Step 3
- Repeat step two, using the second half of the Nilla wafers, bananas, and banana cream pudding.
