Joy of Country Living

I love cooking and cook three meals a day. However, when David was diagnosed as a Type II-diabetic about 15 years ago, I had to make significant changes to my way of cooking – particularly my dessert recipes. 

I have converted many different desserts to ‘sugarfree’, i.e., – no added sugar – and will be sharing them with you here. I’m always looking for new desserts to convert that will be sugarfree but still tasty. Not everything translates well – and then you need to find impartial ‘taste testers’. Fortunately for me – the lovely ladies at our local Wells Fargo Bank are willing to be my ‘testers’.

The following recipe (given to me my my Cousin Nancy) is one I have yet to test on them, but in case they or anyone else wants to give it a try here it is . . . . sugarfree banana pudding.

I like to call it ‘Don’t Ask-Don’t Tell’ Banana Pudding. It they don’t ask – you don’t tell it’s made with sour cream. (BTW-you can also make it ‘fat free’ by using skim milk and low-fat sour cream).

‘Don’t Ask-Don’t Tell’ Banana Pudding

2 Large packages of Sugarfree Instant vanilla or banana pudding
5-6 Bananas
Milk (per package directions for pie)
8 Ounces Sour Cream
8 Ounces Cool Whip (Set aside 1/2 cup)
1 Box ‘Murray’s Sugarfree Vanilla Wafers’ ( Use whole or break to bite-size pieces *)

1. Make pudding according to box directions for Pie. Set aside.
2. In a large bowl blend Sour Cream and Cool Whip.
3. When completely blended, fold in pudding until completely blended. Set aside.
4. Peel & slice bananas
5. Using large bowl or trifle dish, alternate layers of pudding mixture, bananas and cookies  until all is used.
6. Garnish top with remaining Cool Whip, banana slices and/or cookie crumbs.
7. Chill

*  If you don’t want the cookies to go ‘soft’ too fast, leave them whole.  Otherwise  break up for easier eating.