Light Banana Pudding

Name: Light Banana Pudding
Ingredients: 1 (8 ounce) package light cream cheese; 2 cups cold skim milk; 1 (14 ounce) can fat-free sweetened condensed milk; 1 (8 ounce) container light sour cream; 1 (3 ounce) package fat-free, sugar-free instant vanilla pudding mix; 1 teaspoon vanilla extract; 1 (8 ounce) container frozen whipped topping, thawed; 4 bananas, sliced, or more to taste; 2 teaspoons lemon juice, or as needed; 1/2 (11 ounce) package reduced-fat vanilla wafers, or more to taste

10 ingredients

3 steps

Ingredients

1 (8 ounce) package light cream cheese
2 cups cold skim milk
1 (14 ounce) can fat-free sweetened condensed milk
1 (8 ounce) container light sour cream
1 (3 ounce) package fat-free, sugar-free instant vanilla pudding mix
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced, or more to taste
2 teaspoons lemon juice, or as needed
1/2 (11 ounce) package reduced-fat vanilla wafers, or more to taste

Directions

1

Beat cream cheese with an electric mixer until fluffy. Add milk, condensed milk, sour cream, pudding mix, and vanilla extract and mix well. Fold in 1/2 of the whipped topping.
2

Mix sliced bananas with lemon juice.
3

Layer vanilla wafers, bananas, and pudding mixture in a clear baking dish or trifle bowl. Top with remaining whipped topping. Refrigerate for best flavor, 8 hours to overnight.