Low Fat Chocolate Banana Parfaits Recipes

Steps:

• Into medium bowl, pour milk and add pudding mix. With wire whisk beat for 2 minutes or until well blended.
• Evenly spoon half the pudding mix into 4 dessert glasses. Make layers of banana slices, 1/2 cup of the whipped topping and remaining pudding in each dessert glass. With remaining whipped topping, place a dollop on top.
• Refrigerate until ready to serve.

Steps:

• In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream. , Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.

Steps:

• Mix both packages of jell-o with the boiling water and stir till jell-o is disolved.
• Add cold water and stir.
• Refrigerate about 4 hours or until jell-o is firm.
• Put half of the jell-o into mixing bowl and add 1 container of yogurt.
• Set mixer on a medium -low setting and blend until blended but not creamy.
• put about 2 teaspoons gramham cracker crumbs in the bottom of 6 half pint canning jars.
• Followed by about 2 tablespoons jell-o mixture.
• Follow with about 2 teaspoons graham cracker crumbs.
• Followed by about 2 tablespoons plain jell-o.
• Next 2 tablespoons of vanilla yogurt.
• Repeat layers until all ingreditents are gone.
• Wipe rims, add lids and refrigerate.
• Really I don't think the order matters.
• Just put graham crackers between each layer.

Steps:

• Preheat oven to 350 F.
• Mix I - mix all ingredients using a hand blender in a large bowl.
• Mix II - combine all ingredients and combine with Mix I until just just moist and blended.
• Fill into muffin pans.
• Bake at 350 F and bake for approx 20 min, until golden on top.

Steps:

• Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
• Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
• Refrigerate until ready to serve.

Steps:

• In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream.
• Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.