Hawaiin Chocolate Banana Dessert
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Yield: 8 Ready in 1 hours
2 people trying soon
Hawaiin Chocolate Banana Dessert Preparation
*Note: For 2 cups crushed pineapple, use Two 8-ounce cans. Evenly arrange 9 of the graham crackers in a 9"x9" cake pan. In a large bowl, combine 1 pkg. dry pudding mix, 2/3 cups of dry milk powder, 1 cup undrained pineapple, and 1/2 cup water. Mix well using wire whisk. Spread pudding mixture evenly over crackers. Evenly arrange banana slices over pudding mixture. Arrange 9 graham crackers over bananas. In the same bowl, combine remaining package of dry pudding mix, remaining 2/3 cup of dry milk powder, remaining 1 cup undrained pineapple, and remaining 1/2 cup of water. Mix well using wire whisk. Blend in Cool Whip Lite and coconut extract. Spread mixture evenly over crackers. Crush remaining 2 graham crackers and evenly sprinkle crumbs over pudding mix. Sprinkle coconut and pecans over top. Cover and refrigerate at least two hours. Cut into 8 servings. Each serving equals: HE: 1 Fruit, 3/4 Bread, 1/2 Skim Milk, 1/4 Fat, 3/4 Slider, 1 Optional Calorie. Calories: 228 Fat: 4 gm Protein: 6 gm Carbohydrate: 42 gm Sodium: 452 mg Fiber: 2 gm DIABETIC: 1 1/2 Starch, 1 Fruit, 1/2 Skim Milk, 1/2 Fat Recipe by: Cooking Healthy With a Man in Mind - JoAnna Lund Posted to EAT-LF Digest by Kat
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