in my opinion, the recipe itself was a bit too bland for me and could have definately used some more sugar! it might taste better if the pudding wasn't sugar-free, but kept the remaining ingredients reduced in fat.
This is the low-fat version of banana pudding. I loosely followed this recipe. I did use lowfat cream cheese, yogurt in place of sour cream, lite cool whip, 2 packages of sugar free pudding (couldn't find 1 oz pkgs); no sweetener and 4 cups of milk. It came together quickly and made for a very nice presentation. Taste was good, but I have had better banana pudding. Company really liked it and that is what mattered to me.
This is a fabulous banana pudding...not only is it yummy but it is relatively good for you. I downsized the recipe and used one cheesecake and one vanilla sugar-free instant pudding. I also didn't have any sour cream so I didn't include it in the pudding. I also used extra splenda because I thought it couldn't hurt. Yummy!
Our friends raved... & we're Southern y'all!!! Used 2 vanilla & 1 banana cream pudding packs & replaced Splenda with about 1 1/2 teaspoons Agave. Chilled it about 2 hours and everybody went back for seconds. Love a light recipe hit!! Will make it again!
This is really good & can't be identified as "diet" pudding. Start with a stand mixer & overripe bananas. Take one & beat the heck out of it until its liquid. OMIT the artificial sweetener. You won't need it now. Keep the mixer going thruout, except when you add the Cool Whip. use 2 tsp vanilla extract.Cut up the ROOM TEMP Neuftechel cheese, as you add it to the mixer, so it incorporartes smoothly. Make sure you use INSTANT pudding, using French Vanilla flavor, if you can find it. Shut off mixer before adding thawed cool whip, & gently incorporate with a whisk. Let it set while you assemble cookies in the pan or bowl. Slice in bananas over cookies & add pudding. Put rest of cookies or crumbles on top. Cool in refrig to set. Tastes better the 2nd day, so make the day before.
