Ingredients
8 ginger snap cookies (crushed)
7 medium ripe bananas (sliced thin)
1 cup nonfat milk
1 1-oz box instant sugar-free, fat-free vanilla pudding
1 1/4 cups low-fat vanilla yogurt
1 teaspoon vanilla extract
1 cup fat-free frozen whipped topping (thawed)
10 8-oz parfait cups or drinking glasses
1/4 teaspoon cinnamon for garnish (optional)
Directions
- In a large bowl, whisk together the milk and pudding mix; blend well (about 2 minutes).
- Add yogurt and vanilla extract; blend until smooth.
- Stir the thawed whipped topping into the mixture.
- Line the bottom of the parfait cups with a teaspoon of crumbled ginger snaps.
- Layer 6 banana slices on top of the cookies; then 2 tbsp of the yogurt mixture on top. Repeat with another layer of the ginger snaps, bananas, and yogurt mixture.
- Top with cinnamon or crushed cookie for garnish.
- Cover and chill in refrigerator.
