Pineapple-banana pudding is irresistibly mouthwatering. So check it out.
1/4 cup reduced-fat peanut butter
24 reduced-fat vanilla wafers
1 banana, sliced
1 can (8-ounce) crushed pineapple, drained
1/2 cup sugar
1/4 cup all-purpose flour
1/8 tsp salt
2 1/2 cup low-fat milk
1/2 cup egg substitute
2 tsp vanilla extract
Spread peanut butter on 12 vanilla wafers, and top with remaining wafers.
Arrange in bottom of a 1-quart baking dish; top with banana and pineapple.
Combine sugar, flour, and salt in a medium saucepan; gradually whisk in milk and egg substitute.
Bring to a boil; reduce heat, and simmer, whisking constantly, 3 minutes.
Stir in vanilla, and spoon over fruit. Cover and chill at least 2 hours.