Monday, July 28, 2008

Banana Split Dessert

Serves - 20
Points - 4

1 1/2 cups graham cracker crumbs
1 1/4 cups sugar, divided
1 stick light margarine, melted
2 (8 oz.) pkgs. fat free cream cheese
1 (20 oz.) can crushed pineapple, drained well
4 medium bananas
2 cups skim milk
2 (4 serving size) pkgs. fat free sugar free vanilla instant pudding mix
8 oz. container Cool Whip Free
20 maraschino cherries
Hershey's Lite chocolate syrup for drizzling

This recipe is from the now closed H.R.H. Dumplin' in downtown Franklin, TN

Mix crumbs, 1/4 cup sugar and melted margarine. Press into bottom of 13" x 9" baking dish to form crust. Place in freezer for about 10 minutes.

In a mixing bowl, with an electric mixer, beat together cream cheese and 1 cup sugar. Spread evenly over crust in baking dish. Top with crushed pineapple, spreading evenly in dish. Slice 3 bananas and place evenly on top of pineapple.

In another mixing bowl, combine milk and pudding mixes. Beat with wire whisk or an electric mixer for 2 minutes or until well blended. Fold in 1 cup of Cool Whip Free. Spread evenly over banana layer. Top with remaining Cool Whip Free. Refrigerate at least 4 hours. Before serving, slice remaining banana. Garnish each slice with banana, drizzle with chocolate syrup and top with a cherry.
Nutrition Information per serving:

197 Cal., 2.7 g. fat, 1.3 g. fiber

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