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Skinny Banana Pudding

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  • Prep 20 min
  • Total 8 hr 20 min
  • Servings 12
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32% fewer calories • 87% less fat • 90% less sat fat than the original recipe. Go bananas with a made-over dessert favorite that won’t pack on the pounds!
Updated May 18, 2016
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  • 3 cups fat-free (skim) milk
  • 2 boxes (4-serving size each) French vanilla instant pudding and pie filling mix
  • 4 containers (6 oz each) Yoplait® Original yogurt French vanilla
  • 1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed
  • 48 reduced-fat vanilla wafer cookies
  • 6 small bananas, sliced
  • Additional banana slices for garnish, if desired


  • 1
    In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.
  • 2
    Place 24 vanilla wafers in a single layer in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture over wafers. Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange remaining 24 vanilla wafers over top of pudding.
  • 3
    Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.

Tips from the Betty Crocker Kitchens

  • tip 1
    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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