Ingredients
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2 cups low fat graham cracker crumbs
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5 tablespoons reduced fat margarine, melted
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1 (12 ounce) can fat-free evaporated milk
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1/4 cup nonfat milk, cold
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2 (3 ounce) packages sugar-free instant vanilla pudding mix
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4 medium bananas, sliced
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1 (20 ounce) can unsweetened crushed canned pineapple, drained
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8 ounces fat-free cool whip
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3 tablespoons walnuts, chopped
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1/4 cup chocolate syrup
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10 maraschino cherries, quartered
Instructions
- Combine cracker crumbs and margarine; press on the bottom of a 9 x 13 dish coated with nonstick cooking spray.
- In a bowl, combine the milks and the pudding mixes and whisk for 2 minutes or until slightly thickened.
- Spread pudding evenly over crust. Layer with bananas, drained pineapple and then whipped topping.
- Sprinkle with nuts; drizzle with chocolate syrup and top with cherries.
- Refrigerate for at least 1 hour before serving. Cut into 15 servings.