Jean’s Banana Pudding Parfait

20 min · Serves 10

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion Recipe submitted by Jean, USDA Nutritionist

Steps written by Kubbord

What goes in

• 8ginger snap cookies
• 7bananas
• 1 cupnonfat milk
• 1 ozinstant sugar-free, fat-free vanilla pudding
• 1¼ cupslow-fat vanilla yogurt
• 4.9 mlvanilla extract
• 1 cupfat-free frozen whipped topping
• 10parfait cups
• 1.2 mlcinnamon (optional)

How to cook it

1. Slice the bananas into thin rounds, and crush the ginger snap cookies into small crumbs.
2. In a large bowl, whisk together the nonfat milk and instant sugar-free, fat-free vanilla pudding mix until smooth and slightly thickened, about 2 minutes.
3. Add the low-fat vanilla yogurt and vanilla extract to the bowl, whisking until thoroughly combined, then gently stir in the fat-free frozen whipped topping until smooth.
4. Set out the 10 parfait cups and place 1 teaspoon of crushed ginger snap cookies into the bottom of each cup.
5. Add 6 banana slices over the cookie layer in each cup, then spoon 2 tablespoons of the pudding mixture over the bananas.
6. Repeat with another layer of crushed ginger snaps, banana slices, and pudding mixture in each cup, then sprinkle the top with the cinnamon.
7. Cover the parfait cups and chill in the refrigerator for at least 30 minutes before serving.

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