Hawaiin chocolate banana dessert

8 Servings

Ingredients

Quantity Ingredient
20 2-1/2-inch Nabisco Chocolate Graham Crackers
2 packs (4-serv) Jell-o instant pudding mix; sugar-free
1⅓ cup Carnation Non-fat dry milk powder
2 cups Crushed pineapple; packed in fruit juice, undrained *
1 cup Water
2 cups Sliced bananas; (2 medium)
1 cup Cool Whip Lite®
1 teaspoon Coconut extract
2 tablespoons Flaked coconut
2 tablespoons Pecans (1/2 oz.); chopped

Directions

*Note: For 2 cups crushed pineapple, use Two 8-ounce cans.

Evenly arrange 9 of the graham crackers in a 9"x9" cake pan. In a large bowl, combine 1 pkg. dry pudding mix, ⅔ cups of dry milk powder, 1 cup undrained pineapple, and ½ cup water. Mix well using wire whisk. Spread pudding mixture evenly over crackers. Evenly arrange banana slices over pudding mixture. Arrange 9 graham crackers over bananas. In the same bowl, combine remaining package of dry pudding mix, remaining ⅔ cup of dry milk powder, remaining 1 cup undrained pineapple, and remaining ½ cup of water. Mix well using wire whisk. Blend in Cool Whip Lite and coconut extract. Spread mixture evenly over crackers. Crush remaining 2 graham crackers and evenly sprinkle crumbs over pudding mix. Sprinkle coconut and pecans over top. Cover and refrigerate at least two hours. Cut into 8 servings. Each serving equals: HE: 1 Fruit, ¾ Bread, ½ Skim Milk, ¼ Fat, ¾ Slider, 1 Optional Calorie. Calories: 228 Fat: 4 gm Protein: 6 gm Carbohydrate: 42 gm Sodium: 452 mg Fiber: 2 gm DIABETIC: 1½ Starch, 1 Fruit, ½ Skim Milk, ½ Fat

Recipe by: Cooking Healthy With a Man in Mind - JoAnna Lund Posted to EAT-LF Digest by Kat <scizwiz@...> on Mar 2, 1998

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