WW Banana Pudding

This light banana pudding features a smooth homemade vanilla custard layered with bananas and reduced-fat vanilla wafers. Chill it thoroughly for a creamy, refreshing dessert that makes 6 servings.

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Prep Time 15

Cook Time 10

Total Time 1

Servings: 6 servings

Ingredients Method Notes

Ingredients

Vanilla Custard

1/3 cup Granulated sugar
2 tablespoons Cornstarch
1/8 teaspoon Salt
2 cups Fat-free skim milk
2 large Large egg yolks, lightly beaten
1 teaspoon Vanilla extract

Layers

3 medium Medium bananas, sliced
18 cookies Reduced-fat vanilla wafer cookies

Method

Step-by-Step

Whisk the sugar, cornstarch, and salt together in a medium saucepan. Gradually whisk in the fat-free milk until the mixture is smooth and no dry pockets remain.
Place the saucepan over medium heat and cook for approximately 5–7 minutes, whisking frequently. Continue until the milk mixture thickens and begins to bubble, but avoid letting it boil vigorously.
Slowly whisk some of the hot milk mixture into the lightly beaten egg yolks to temper them. Add the warmed yolk mixture back to the saucepan gradually while whisking.
Cook the custard for another 1–2 minutes, whisking constantly. Remove it from the heat as soon as it is thick and smooth, then stir in the vanilla extract.
Layer the reduced-fat vanilla wafers, sliced bananas, and warm pudding in one serving dish or six individual cups. Repeat the layers as space allows, finishing with pudding.
Cover and refrigerate for at least 1 hour; chilling for about 2 hours is preferable. Add extra vanilla wafers immediately before serving if you want a crisp topping.

Notes

Use bananas that are ripe but still firm for the best flavor and texture. Assemble close to serving time when possible because bananas soften and darken quickly, and wafers become softer as they sit.