HQC Cookbook Additions

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Banana Split, Joyce Jones

2 cups graham cracker crumbs
5 tablespoons margarine or butter
1 can (12 ounces) cold reduced-fat evaporated milk
3/4 cup cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding

2 medium firm bananas, sliced
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 tablespoons chopped walnuts
2 tablespoons chocolate syrup
maraschino cherries, quartered

Combine cracker crumbs and butter, press into a 13" x 9" dish coated with cooking spray.

In a large bowl, whish the evaporated milk, milk and pudding for 2 minutes. Let stand for 2 minutes or until soft-set.

Spread pudding evenly over crust layer with bananas, pineapple and whipped topping. Sprinkle with nuts, drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting. Yield 15 servings.