| 1 | package (4-serving size) vanilla instant pudding and pie filling mix |
| 2 | cups cold milk |
| 1 | package (16 ounces) frozen banana breakfast quick bread loaf, thawed and cut into 1-inch cubes (6 cups) |
| 3 | medium bananas, sliced |
| 1 | container (8 ounces) frozen whipped topping, thawed |
| 1. | Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk. |
| 2. | Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat. |
| 3. | Cover and refrigerate until serving but no longer than 24 hours. Store covered in refrigerator. |
|
| Blueberry muffins can be cut into cubes and used in place of the quick bread loaf. Replace one of the bananas with 1 cup fresh blueberries. |
|
| If your supermarket doesn't have these breakfast quick bread loaves, you can still make this recipe using cubes cut from banana bread or muffins made from scratch, from a mix or purchased in the bakery section. |
|
| For 11 grams of fat and 375 calories per serving, prepare this trifle with sugar-free pudding and pie filling, skim milk and frozen reduced-fat whipped topping. |
Nutrition Information:
470 ( 140); 15g ( 9g, 1/2g); 40mg; 490mg; 77g ( 3g, 48g); 7g 4%; 15%; 10%; 6% 2 ; 1 ; 2 ; 0 ; 3 5