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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - February 20, 2009

Banana Pineapple Pudding Treat

Serves: 8


  Download this recipe.

20 2 1/2 inch chocolate graham crackers
2 banana instant pudding mix, sugar free
1 1/3 cups non-fat dry milk powder
2 cups crushed pineapple, packed in fruit juice, undrained
1 cup water
2 cups sliced bananas (2 medium)
1 cup light frozen whipped topping
1 teaspoon coconut extract
2 tablespoons flaked coconut
2 tablespoons pecans -- chopped (1/2 oz.)

Evenly arrange 9 of the graham crackers in a 9"x9" cake pan. In a large bowl, combine 1 box of dry pudding mix, 2/3 cups of dry milk powder, 1 cup un-drained pineapple, and 1/2 cup water. Mix well using a wire whisk. Spread pudding mixture evenly over crackers. Evenly arrange banana slices over the 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 of undrained pineapple, and remaining 1/2 cup of water. Mix well with the whisk. Blend in the thawed whipped topping and the 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 before serving.

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