Recipe - Hawaiin Chocolate Banana Dessert

20 21/2inch Nabisco Chocolate
Graham Crackers
2 pack (4serv) Jello instant
pudding mix; sugarfree
1 1/3 cup Carnation Nonfat dry milk
powder
2 cup Crushed pineapple; packed in
fruit juice, undrained *
1 cup Water
2 cup Sliced bananas; (2 medium)
1 cup Cool Whip Lite®
1 teaspoon Coconut extract
2 tablespoon Flaked coconut
2 tablespoon Pecans (One half oz.); chopped

*Note: For 2 cups crushed pineapple, use Two 8ounce 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 One half 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 One half 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, Three fourths Bread, One half Skim Milk, 1/4
Fat, Three fourths Slider, 1 Optional Calorie. Calories: 228 Fat: 4 gm Protein: 6 gm
Carbohydrate: 42 gm Sodium: 452 mg Fiber: 2 gm DIABETIC: 1 One half Starch, 1
Fruit, One half Skim Milk, One half Fat

Recipe by: Cooking Healthy With a Man in Mind JoAnna Lund

Posted to EATLF Digest by Kat scizwiz@lazerlink.com on Mar 2, 1998