|
1 9-ounce, reduced-fat, frozen pound cake
3 to 4 medium bananas
1 small package French vanilla instant pudding
1 3/4 cups skim milk
1 20-ounce can crushed pineapple, drained
1 8-ounce carton fat-free whipped topping
coconut, shredded and toasted
1. Slice prepared pound cake into 10 equal slices. Layer slices in the bottom of a 9 x 13-inch baking dish.
2. Slice bananas; layer over cake.
3. In a medium bowl, combine pudding mix and milk. Mix on medium speed for about a minute and a half or until mixture begins to thicken.
4. Allow pudding to thicken for 2 to 3 minutes, then gently pour over banana layer.
5. Spoon pineapple evenly over pudding.
6. Top with fat-free whipped toppping.
7. Refrigerate overnight. Sprinkle with toasted coconut before serving.
N/A
|
