Convenience ingredients make short work of this decadent, showstopping dessert.
package (4-serving size) vanilla instant pudding and pie filling mix
cups cold milk
package (16 ounces) frozen banana breakfast quick bread loaf, thawed and cut into 1-inch cubes (6 cups)
medium bananas, sliced
container (8 ounces) frozen whipped topping, thawed
Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.