Banana-Buster Cream Dessert

Banana-Buster Cream Dessert

I personally love bananas and peanuts together. This show stopping (but easy) dessert lets that combo shine!

Serves 8

12 (2 1/2-inch) chocolate graham cracker squares*
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1 (8-ounce) package Philadelphia fat-free cream cheese
1 teaspoon vanilla extract
2 cups (2 medium) sliced bananas
1 cup Cool Whip Lite
2 tablespoons (1/2-ounce) chopped dry-roasted peanuts

Evenly arrange 9 graham crackers in a 9-by-9-inch cake pan. In a large saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add cream cheese and vanilla extract. Mix well using a wire whisk until well blended. Fold in banana slices. Spread mixture evenly over graham cracker crust. Refrigerate for at least 1 hour. Spread Cool Whip Lite over set filling. Crush remaining 3 graham crackers. Evenly sprinkle cracker crumbs and peanuts over top. Refrigerate for at least 1 hour. Cut into 8 servings.

HINTS: 1. To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
2. A self-sealing sandwich bag works great for crushing graham crackers.

Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 1/2 Fruit, 1/4 Skim Milk, 1/4 Slider, 14 Optional Calories
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143 Calories, 3gm Fat, 7gm Protein, 22gm Carbohydrate,
259mg Sodium, 159mg Calcium, 1gm Fiber
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DIABETIC: 1 Starch, 1/2 Protein, 1/2 Fruit, 1/2 Fat

"Healthy Exchanges Food Newsletter August 2001, pg. 1."

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