It is already over 90 Degrees here in Little Rock, Arkansas on this Memorial Day.  I usually make a Banana Pudding on Memorial Day.   I decided this time to add a little Blueberry to the Recipe and top with a Cherry to give it the Red, White & Blue for our flag.

Memorial Day is a special time for our family.   Greg and I were married 29 years ago in a quaint little church on the outskirts of Little Rock in Natural Steps, Arkansas.   We have been busy celebrating but I had to make my favorite cool dessert and add a little twist to it this time.


Ingredients:
1 small Sugar Free Banana Cream Jell-O Instant Pudding Mix
1 small Vanilla Jell-O Instant Pudding Mix ( .09 oz or 25g each)
6 cups 2 Percent Milk or Fat Free
Vanilla Wafers
6 Banana's (if you make with bananas that are yellow/green the pudding will last longer)
1 small tub of Fat-Free Cool Whip
1 can Blueberry Pie Filling
Whip Cream for Topping

To Make:

In large mixing bowl:
Pour contents of both packages of Instant Pudding in Mixing Bowl
Add in 6 cups of 2 Percent for Fat Free Milk
Whisk for about 1-1/2 minutes
Refrigerate for 1.5 hours

Take Bowl of Thickened Pudding out of Refrigerator
Fold in the Small Tub of Fat Free Cool Whip and Stir together
Cover bottom of large Trifle Bowl with Vanilla Wafers
Pour in about half cup of the Pudding Mixture on top of Vanilla Wafers
Top with one sliced Banana
Top with another hand full of the Vanilla Wafers ---and repeat..........

You want to layer the Pudding Mixture, Banana's, Wafers until you have filled the Trifle Bowl almost full.  The very top layer will be your half to one can of Blueberry Pie Filling topped with Whipped Cream on top.    Cover with plastic  wrap and refrigerate.

I serve in individual bowl and top with whip cream and a cherry (optional)

This pudding if you made with the more "green" bananas will make last 4-5 days in the refrigerator. .... unless it is eaten in one night.  :)

Enjoy this cool dessert!

Pat

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