Serves 10
211 cal · 30 min
Jean's Banana Pudding Parfait
Recipe GLPRecbc44f79482f3
A light and refreshing layered dessert featuring sliced bananas, gingersnap cookies, and a smooth vanilla pudding cream made with low-fat yogurt and whipped topping. This parfait is perfect for gatherings and can be made ahead and chilled until serving.
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Ingredients
8 gingersnap cookies, crushed into coarse crumbs (about 1 1/4 cups)
7 medium ripe bananas, peeled and sliced thin
1 cup nonfat milk
1 (1-oz) package instant sugar-free, fat-free vanilla pudding mix
1 1/4 cups low-fat vanilla yogurt
1 teaspoon vanilla extract
1 cup fat-free frozen whipped topping, thawed
1/4 teaspoon ground cinnamon for garnish (optional)
Directions
In a large mixing bowl, whisk together the nonfat milk and pudding mix until fully combined and smooth, about 2 minutes of whisking.
Add the low-fat vanilla yogurt and vanilla extract to the pudding mixture, stirring until completely smooth and well blended.
Gently fold the thawed whipped topping into the pudding and yogurt mixture until no white streaks remain and the mixture is light and fluffy.
Begin assembling the parfaits by dividing the crushed gingersnap cookies evenly among 10 parfait cups or glasses, using about 1 teaspoon of crumbs per cup to create the bottom layer.
Layer 6 thin banana slices on top of the gingersnap layer in each cup, then spoon about 2 tablespoons of the pudding mixture over the bananas.
Repeat the layering process: add another layer of crushed gingersnaps, followed by 6 more banana slices, and top with another 2 tablespoons of the pudding mixture.
Garnish the top of each parfait with a light sprinkle of cinnamon or a few crushed gingersnap crumbs if desired.
Cover the parfaits with plastic wrap or lids and refrigerate for at least 10 minutes before serving, or up to 4 hours ahead.
