My mom makes this amazing banana split cake. It tastes like fluffy whipped heaven, and it’s so rich that you can only eat a small piece. The down side is that even a tiny piece packs a seriously high calorie punch (and takes a little effort to make) . Tonight, I stumbled upon a wonderfully similar low calorie way to make it.
It began when I decided to use some more milk before it reaches it’s sell by date in a couple of days. I used two cups to make a box of vanilla pudding. Then I decided to smash up the overripe banana sitting on the counter. Then I remembered that I had a tub of cool whip sitting in the freezer that’s been there for a while. I popped it into the microwave and used the soften butter setting to thaw it enough to make it stir-able. Then I added the cool-whip to the banana pudding and viola! I let it set in the fridge since the cool-whip sort of dominated the pudding. After about an hour in the fridge we took some out and ate it. It’s VERY good and immediately reminded me of mom’s banana split cake.
So the plan is to use two boxes of pudding (to make it a little thicker) and put the mix into a graham cracker crust and top with a little graham cracker crumble. Just like mom’s, only less guilty.
So, for those wanting to attempt:
2 boxes instant vanilla pudding
1 overripe banana
1 8 oz tub low fat cool whip (I use the generic albertson’s brand)
1 graham cracker crust (or you can make your own with graham crackers and butter)
2 cups cold 2% milk
make pudding according to box, break banana into pieces and mix in using your whisk, add cool-whip, pour filling into crust, refrigerate for 1 hour, enjoy!