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banana cream pudding cold skim milk strawberry sugar substitute banana lemon juice shortbread cookies
Viewed: 26 - Published at: 3 years agoIngredients
- 1 (2 1/8 ounce) package sugar-free banana cream pudding mix (large box)
- 3 cups cold skim milk
- 1 pint strawberry, washed and sliced
- 4 (1 g) packets Splenda sugar substitute
- 1 large ripe banana, sliced
- 1/2 - 1 teaspoon lemon juice
- 1 (7 ounce) box snackwells sugar-free shortbread cookies (about 18 cookies)
- 1 (8 ounce) container Cool Whip Free
Method
- Blend pudding and skim milk according to package directions and set aside.
- Sprinkle strawberry slices with Splenda packets and stir to coat evenly. Set aside.
- Sprinkle lemon juice over banana slices and stir to coat each slice. This stops them from going brown. Set aside.
- Break half the cookies up into small pieces and spread evenly over the bottom of a clear glass baking dish or a clear glass bowl.
- Arrange the strawberry slices evenly over cookie layer.
- Pour half the pudding over strawberries.
- Break up the remaining cookies and sprinkle evenly over pudding.
- Arrange banana slices evenly over cookies.
- Pour remaining pudding evenly over banana slices.
- Spread Cool Whip evenly over pudding.
- Refrigerate at least 20 minutes, or until pudding is set.
- If you like your cookies a little crunchier, eat this sooner. But it can be refrigerated for a few hours, also -- but the cookies will get softer. We like it both ways.
