Easy to make and wonderful to eat, you will be very pleased with this creamy pudding-style dessert recipe. The ‘banana split’ dates back to 1904, when it was created at a drug store soda fountain in Pennsylvania. It was originally sold for 10 cents, which at the time was twice the price of other sundaes. The split sundae soon became a phenomenon, and it has remained very popular over the decades. True to its name, this banana split dessert recipe tastes much like a banana split, but you won’t have to feel guilty about the calorie count. All the ingredients are GERD diet friendly, including pineapple, strawberries, walnuts, and coconut flakes. It’s a light and refreshing dessert that should definitely satisfy your sweet tooth. Enjoy!
Makes 15 servings
2 cups reduced fat graham cracker crumbs
5 TBSP soft margarine (melted)
1 can (12 oz) reduced fat evaporated milk (chilled)
3/4 cup fat free milk
2 packages sugar free vanilla pudding (1 oz each)
2 firm bananas (sliced)
1 can unsweetened crushed pineapple (well drained)
1 carton (8 oz) reduced fat whipped topping
3 TBSP chopped walnuts
3 TBSP coconut flakes
2 TBSP caramel syrup
5 fresh strawberries, quartered
- Mix crushed crackers to gather with the melted margarine and press into 13 x 9 inch dish coated with cooking spray.
- Whisk together the evaporated milk, pudding mixes, and fat free milk in a large bowl.
- Whisk for two minutes until mixture thickens.
- Spread the mixture over the prepared crust.
- Layer with sliced bananas, crushed pineapple and whipped topping.
- Top with nuts, coconut flakes and strawberries and drizzle with caramel sauce.
- Refrigerate for a minimum of 1 hour.
Nutritional information (per serving): Calories 212, Sat fat 3.5 g, Sodium 324 mg