Banana Cream Dessert

Chef Thomas


  • 2 cups graham cracker crumbs
  • 1/4 cup honey
  • 2 small boxes fat-free vanilla pudding
  • 2 cups nonfat milk
  • 3 tablespoons sugar
  • 4 ripe medium bananas sliced
  • 3/4 cup coconut
  • 1 8 oz. frozen light nondairy whipped topping thawed
  • 1/2 cup walnuts


  • Using a fork, combine graham cracker crumbs and honey in a small mixing bowl.
  • Press into the bottom of a 13 x 9 x 2 inch pan.
  • In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds. Set aside.
  • In another bowl, beat together cream cheese and sugar using a mixer on low speed.
  • Fold in the pudding with a rubber spatula until blended.
  • Spread pudding mixture over graham cracker crust.
  • Arrange bananas on top of pudding mixture; sprinkle with coconut.
  • Spread on nondairy whipped topping; sprinkle on nuts.
  • Cover and chill at least two hours.