Ingredients:
For the Filling:
- 1 package (1.5 oz) sugar-free vanilla pudding mix
- 2 cups skim milk (or milk of your choice)
- 1 cup fat-free whipped topping
For the Layers:
- 1 package (14-16 oz) graham crackers (use whole wheat for added fiber)
- 2 medium-sized ripe bananas, sliced
For the Chocolate Topping:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar (or sweetener of your choice)
- 1/4 cup skim milk (or milk of your choice)
- 1 teaspoon vanilla extract
Instructions:
- Prepare Pudding Filling:
- In a mixing bowl, whisk together the sugar-free vanilla pudding mix and milk until well combined. Let it set for a few minutes to thicken.
- Gently fold in the fat-free whipped topping until smooth.
- Assemble Layers:
- In a rectangular baking dish, layer graham crackers to cover the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Add a layer of sliced bananas.
- Repeat the process with another layer of graham crackers, the remaining pudding mixture, and another layer of sliced bananas.
- Final Layer:
- Top the final layer with graham crackers.
- Prepare Chocolate Topping:
- In a saucepan, whisk together cocoa powder, powdered sugar, and milk over low heat until well combined.
- Remove from heat and stir in vanilla extract.
- Chocolate Topping Layer:
- Pour the chocolate topping evenly over the top layer of graham crackers.
- Chill:
- Refrigerate the dessert for at least 4 hours or overnight to allow it to set.
- Serve:
- Cut into squares and serve chilled.
