This Yogurt-Banana Pudding is a lighter, healthier twist on classic banana pudding. It combines vanilla instant pudding mix, milk, Cabot Reduced Fat Plain Greek Yogurt, and vanilla extract to create a creamy pudding base. The pudding is layered with vanilla wafer cookies and sliced bananas, then chilled before serving and topped with toasted almonds for added crunch.
The recipe serves 6 people and is simple to prepare—requiring just a few minutes of mixing and layering, followed by at least 2 hours of refrigeration. Cabot describes it as a modernized version of retro banana pudding that the whole family can enjoy.
Directions
- COMBINE in a medium bowl pudding mix, milk, yogurt and vanilla; beat with whisk for two minutes.
- PLACE cookies in plastic bag and press to break up slightly.
- LAYER in six small bowls or glasses, pudding with cookie pieces and bananas, pressing solids down into pudding and ending with a layer of pudding. Refrigerate for at least 2 hours before serving.
- SPRINKLE tops with almonds just before serving.
