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Receta Hawaiian Chocolate Banana Dessert
by Global Cookbook

Hawaiian Chocolate Banana Dessert
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  Raciónes: 8

Ingredientes

  • 20 x 2 1/2 inch Nabisco Chocolate Graham Crackers
  • 2 x 4 serving pk Jell-o instant pudding mix sugar-free
  • 1 1/3 c. Carnation Non-fat dry lowfat milk pwdr
  • 2 c. Crushed pineapple, packed in fruit juice undrained *
  • 1 c. water
  • 2 c. sliced bananas (2 medium)
  • 1 c. Cold Whip Lite
  • 1 tsp coconut extract
  • 2 Tbsp. flaked coconut
  • 2 Tbsp. pecans minced (1/2 ounce.)

Direcciones

  1. Note: For 2 c. crushed pineapple, use Two 8-oz cans.
  2. Proportionately arrange 9 of the graham crackers in a 9"x9" cake pan. In a large bowl, combine 1 pkg. dry pudding mix, 2/3 c. of dry lowfat milk pwdr, 1 c. undrained pineapple, and 1/2 c. water. Mix well using wire whisk. Spread pudding mix proportionately over crackers. Proportionately arrange banana slices over pudding mix. Arrange 9 graham crackers over bananas. In the same bowl, combine remaining package of dry pudding mix, remaining 2/3 c. of dry lowfat milk pwdr, remaining 1 c. undrained pineapple, and remaining 1/2 c. of water. Mix well using wire whisk. Blend in Cold Whip Lite and coconut extract. Spread mix proportionately over crackers. Crush remaining 2 graham crackers and proportionately sprinkle crumbs over pudding mix. Sprinkle coconut and pecans over top. Cover and chill at least two hrs.
  3. Cut into 8 servings.
  4. HE: 1 Fruit, 3/4 Bread, 1/2 Skim Lowfat milk, 1/4 Fat, 3/4 Slider, 1 Optional