Banana Pudding

My father loves banana pudding, so every year on his birthday my mom makes it for him. I like the pudding best when it's a few days old, when the cookies are soggy and the banana slices are soft.

This is a classic, easy recipe that can easily be converted from fattening and high-carb, to a healthier, more diabetes-friendly dessert.

Banana Pudding

Ingredients:

• 2 boxes of sugar-free, fat-free instant banana pudding




• low-fat milk (use as much as directed on pudding box)




• mini Nabisco vanilla wafers




• sliced bananas---as many or as few as you'd like

Directions:

1. Prepare pudding as directed on box. Allow it to sit for a few minutes to solidify. If you like thicker pudding, use less milk.




2. Take a pretty, glass bowl and line it with the wafers, as many as you can.




3. Pour about half the pudding on top of the cookies, and then top the pudding with half the banana slices.




4. Repeat steps 2 and 3.




5. Top with cookies.




6. Cover and refrigerate until ready-to serve.

Cook's Note: When using low-fat milk in any recipe, you can anticipate the food become watery significantly more quickly than if you use a full fat version. However, if you are like us, the pudding will be consumed in a matter of two days, so it won't have time to get watery!