Banana Split Dessert

1 ½ cups reduced-fat graham cracker crumbs (about 30 squares)

3 tablespoons butter, melted

½ teaspoon vanilla extract

1 (12-ounce) can cold fat-free evaporated milk

¼ cup cold fat-free milk

2 (4-serving) packages sugar-free instant vanilla pudding mix

2 medium firm bananas, sliced

1 (8 oz) can unsweetened crushed pineapple, drained

1 (8 oz) container fat-free frozen whipped topping, thawed

3 tablespoons chopped walnuts

3 tablespoons chocolate syrup

Preheat oven to 375 degrees

In a 13x9x2 inch baking dish, mix together the graham cracker crumbs, butter and vanilla. Pat into the bottom of the dish. Bake for 10 minutes or until browned, then cool completely.

In a medium bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes or until slightly thickened. Spread the pudding evenly over the crust.

Layer with the bananas, then pineapple, then whipped topping. Sprinkle with nuts and drizzle with chocolate syrup. Refrigerate for at least one hour before serving.

Exchanges per serving: 1 ½ carbohydrate, 1 fat.

Nutrients per serving: 145 calories, 32 calories from fat, 4 g total fat, 1 g saturated fat, 7 mg cholesterol, 244 mg sodium, 24 g total carbohydrate, 1 g dietary fiber, 12 g sugars, 3 g protein.

Recipe reprinted, with permission, from the American Diabetes Association. Trim & Terrific Diabetic Cooking by Holly Clegg (Alexandria, American Diabetes Association, 2007).