Lip-Smacking Southern Banana Pudding
Banana pudding! Mmmmm! I don’t know about you, but it’s one of those dishes that just tastes so good and I can’t get enough of it. But here’s a recipe that has half the sugar, half the fat, and since we’re not using the same kind of cookie, half the amount of sugar in the cookies as well, but twice as good!
Prep Time:1 Minutes
Cook time:1 Minutes
– 1/4 Cup Sugar
– 1/3 Cup Flour
– 3 egg yolks
– 1 Cup organic 2% milk
– 1 box chessman cookies (Pepperidge Farm)
– 6 bananas
– 2 tblsp of lowfat philadelphia cream cheese
– ½ teaspoon Vanilla
– dash salt
Place a layer of cookies in the bottom of a medium sized mixing bowl.
Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas. In sauce pot (or double boiler) on medium low heat, add all ingredients except for vanilla. Stir well with wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened – about fifteen minutes. Add in vanilla and stir. Immediately pour over wafers and bananas.
Let sit in the fridge for about 2 hours until cool, allowing wafers time to absorb pudding.
Finally, crush about 7 or 8 cookies and top with cookie breadcrumbs and one slice of banana.