Thanksgiving, here I come. For those attending the same feast as me, you can expect this delightful dish. The recipe is derived from the Southern Style Banana Pudding that was such a hit at our 4th of July party. This is a festive and seasonal remix of that classic and delicious recipe, perfect for a Thanksgiving dessert. It takes only minutes to prepare and you’ll enjoy serving this light and guiltless dessert to your friends and family. No matter how much you eat on Thanksgiving, there will always be room for this.
1 cup nonfat plain greek yogurt, regular yogurt or sour cream
8oz (~3 cups) nonfat frozen whipped topping, thawed for 30 minutes
2 cups skim milk
1 cup pumpkin puree
1/3 cup creamy unsalted peanut butter
2 small packages nonfat (sugar-free) instant vanilla pudding
20 ginger snaps
2 bananas, in 1/4″ slices
1. In a large bowl, whisk together the whipped topping, milk, yogurt and pumpkin puree until well mixed. Whisk in the peanut butter, cinnamon and pumpkin pie spice. Finally, whisk in the instant pudding powder until no clumps remain.
2. Line the bottom of an 8×13 glass baking dish with a single layer of ginger snaps, breaking them as necessary to completely cover the bottom.
3. Cover the ginger snaps with about 1/3 of the pudding and top with a layer of banana slices. Top with a new layer of ginger snaps and repeat until all of the ingredients are gone. Decorate the top with shards of ginger snaps sticking out, fresh berries or dark chocolate shavings.
4. Refrigerate for at least 30 minutes but preferably overnight to allow the ginger snaps to soften.
And last but not least, I want to thank Tina from Carrots ‘N’ Cake for sending me a jar of Teddie peanut butter! It’s produced near her in Massachusetts and it is just as delicious as she promised. This peanut butter is all natural and contains only peanuts and salt but for some reason the oil does not separate as with most natural peanut butters. The taste is fresh, it’s perfectly salted and the texture is soft and creamy (like a teddy bear) but thick and sticks to anything, I highly recommend it. Thanks Tina!