Recipe courtesy of Stacey Little of SouthernBite.com.
Ingredients
1 cup sugar
1/4 cup cornstrach
3 cups low fat milk
4 egg yolks
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 bananas, sliced
1 (11-ounce) box reduced fat vanilla wafers
1 (8-ounce) container light frozen whipped topping, thawed
Instructions
- To start, make the custard by whisking together the sugar, cornstarch, milk, and egg yolks in a medium saucepan. Place the pan over medium-low heat and bring to a simmer stirring very frequently to prevent scorching. Simmer for about 5 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and peanut butter. Mix well. Allow the custard to cool completely before proceeding.
- In a trifle bowl or large deep bowl, assemble the dish by layering the cookies, then bananas, and then custard. You should get about 4 layers of each. Top with the whipped topping and serve immediately for crunchy cookies or allow the cookies to soften by storing the dish covered in the refrigerator for about 4 hours or overnight.
Per Serving: 291 calories, 7.1 g fat, 1.6 g saturated fat, 55 mg cholesterol, 151 mg sodium, 51 g carbohydrate, 1.3 g fiber, 30.7 g sugar, 5.2 g protein, 142% vitamin D, 6% calcium, 8% iron, 5% potassium
Notes
Recipe courtesy of Stacey Little of SouthernBite.com.