No-Bake Banana Pudding

Ingredients

Pudding

• 6 tablespoons cornstarch
• 1 tablespoon Sweet’N Low 8oz. Box or 15 packets of Sweet’N Low
• ¼ teaspoon salt
• 4 cups skim milk
• 1 large, ripe banana, mashed
• 1 teaspoon vanilla extract

Whipped Cream

• ¼ cup heavy cream
• ¼ teaspoon Sweet’N Low 8oz. Box or 1 ¼ packets of Sweet’N Low

Topping

• 28 small sugar-free vanilla wafer cookies
• 1 large, ripe banana, thinly sliced

Preparation

Pudding

In a medium saucepan whisk to combine cornstarch, Sweet ‘N Low®, and salt. Whisk in just enough milk to make a smooth paste, then whisk in remaining milk and mashed banana.

Cook pudding over medium heat, stirring constantly, until it comes to a simmer, then cook 1 minute more or until thickened. Take off heat and stir in vanilla. Transfer pudding to a bowl, press plastic wrap directly on the surface, and refrigerate until chilled, at least 4 hours.

Whipped Cream

In a medium bowl beat cream and Sweet‘N Low® with a hand mixer until softly whipped. In a separate bowl beat chilled pudding until smooth and creamy.

Topping

To assemble, have ready 7 small jars or glasses. Place ¼ cup pudding in bottom, then top with 2 wafer cookies and a layer of sliced bananas. Top with ¼ cup more pudding, 2 more cookies, and another layer of bananas. Top each with about 1 tablespoon whipped cream. Serve immediately or refrigerate, covered, up to 4 hours.