Thursday, March 4, 2010

BANANA SPLIT CAKE

  • 16 1/2 average graham crackers (8 full graham crackers and 1/2 of another)
  • 2 Tbsp and 2 tsp Shedds County Crock light margarine
  • 1 small package Jell-O fat free sugar free instant vanilla pudding with 2 cups
  • of skim milk
  • 2 cups Del Monte crushed pineapple in its own juice (drained)
  • 2 average bananas
  • 2 cups Cool Whip Free
Crush 16 1/2 squares of graham crackers. Set aside 1/4 cup for later use. Mix crumbs with 2 Tbsp and 2 tsp of light margarine (melted). Press this mixture into an 11 X 7 pan. Mix sugar free pudding with the 2 cups of skim milk according to the package directions. Spread pudding layer over the crumb mixture layer. Spread 2 cups of drained crushed pineapple over the pudding layer. Slice 2 bananas and layer them over the pineapple. Cover with 2 cups Cool Whip. Sprinkle top with remaining graham cracker crumbs (1/4 cup) and chill in the refrigerator.

8 servings, 4 POINTS each

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.