Prep: 15 minutes

Bake: 5 minutes

Chill: 4 to 24 hours

Oven: 375°f

Makes: 9 servings

Ingredients:

• Twenty-four reduced-fat vanilla wafers
• Three tablespoons tub-style vegetable oil spread with 40% to 50% fat
• One-Half cups fat-free milk
• One (4-serving) size package vanilla or banana cream fat-free sugar free instant pudding mix
• Half of an 8-ounce container frozen light whipped dessert topping, thawed
• Four large bananas, sliced
• Two teaspoons lemon juice
• Frozen light whipped dessert topping, thawed
• Sliced almonds, toasted (optional)

Energy value

calories 97 kcal

protein 3g

fat 5g

carbohydrates 31g

cholesterol 6mg

sodium 231mg

dietary fiber 2g

Preparation:

1. Preheat oven to 375°F. For crust, place vanilla wafers in a food processor.
2. Cover and process until finely crushed.
3. Add vegetable oil spread.
4. Cover and process until mixture begins to cling together.
5. Transfer to a 2-quart square baking dish; press crumb mixture evenly into bottom of dish. Bake about 5 minutes or until light brown.
6. Cool completely on a wire rack.
7. For filling, in a medium bowl combine milk and pudding mix.
8. Whisk for 1 to 2 minutes or until pudding is thickened.
9. Gently fold in Half container whipped topping until combined.
10. In another medium bowl toss banana slices with lemon juice to coat.
11. Layer Half of the banana slices over cooled crust.
12. Top with Half of the filling. Repeat with remaining bananas and filling.
13. Cover and chill for 4 to 24 hours.
14. To serve, cut into nine 2-inch square pieces, garnish each serving with additional whipped topping and/or, if desired, toasted almonds.