Owned by our farm families in New York & New England — Since 1919
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1 (3.4-ounce) box vanilla instant pudding mix
1 1/2 cups reduced-fat or skim milk
3/4 cup Cabot 2% Plain Greek-Style Yogurt
1 teaspoon pure vanilla extract
18 reduced-fat or regular “vanilla wafer” cookies
3 ripe medium bananas, sliced
1/3 cup slivered or sliced almonds, lightly toasted
1. In medium bowl, combine pudding mix, milk, yogurt and vanilla; beat with whisk for two minutes.
2. Place cookies in plastic bag and press to break up slightly.
3. In six small bowls or glasses, layer 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.