Crust
1 cup vanilla wafers, crushed
2 tbsp melted butter
Cream cheese layer
½ pkg (4 oz or 125 g) low fat Philadelphia cream cheese
¼ cup powdered sugar
1 cup fat free Cool Whip
Vanilla pudding
2 pkgs fat free sugar free jell-o vanilla pudding (each package contains 4 servings, 1 oz (28 g) each package)
2 cups milk
Other
2 cups fat free Cool Whip
2 med bananas, sliced
toffee bits or shaved chocolate
INSTRUCTIONS
You'll need about a cup of crushed vanilla wafers which you need to mix together with the 2 tbs butter. Press into the bottom of an 8x8 inch baking dish.Refrigerate until ready to use.
Prepare the vanilla pudding with the 2 cups of milk. I used less milk then instructed on the package because I wanted a firmer pudding. Place the pudding in the fridge until ready to use.
In a mixer combine the cream cheese, icing sugar and mix until well combined. Fold in the 1 cup of Cool Whip.
Spread the cream cheese mixture carefully over the crust. Arrange the banana slices over the cream cheese mixture.
Pour the pudding over the bananas. I did not use all my pudding, I had about ¾ cups left, but it's up to you if you use the entire pudding.
Top with remaining 2 cups of Cool Whip and sprinkle with toffee bits or shaved chocolate.
Refrigerate for at least 2 to 3 hours. Cut in pieces then serve.
source : http://www.jocooks.com
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