Snickerdoodle Banana Pudding
Sweets
high protein
no bake
banana pudding
snickerdoodle
Kelton Maloy · ★★★★★
Snickerdoodle Banana Pudding
PREP 0 min · COOK 0 min · SERVES 6
6 SERV
EASY
0 min
0 min
Ingredients
PUDDING LAYER
1 1/2 cups cold milk
1 box (3.4 oz) instant vanilla pudding mix
1 cup plain nonfat Greek yogurt
1-2 scoops vanilla protein powder
1 tsp vanilla extract
1 tsp ground cinnamon
1 tub (8 oz) light whipped topping, thawed, divided
CINNAMON SUGAR
2 tbsp coconut sugar or granulated sweetener
1 tsp ground cinnamon
FOR LAYERING
2 ripe bananas (sliced)
Cinnamon wafer cookies (or a cinnamon cookie, high protein cinnamon bar, or cinnamon graham crackers)
Method
PUDDING LAYER
2
Whisk the pudding mix, cold milk, Greek yogurt, protein powder, cinnamon, and vanilla together for about 2 minutes, until smooth and thick. Chill 5 minutes to set.
3
Fold in half the whipped topping until light and creamy, saving the rest for the top.
CINNAMON SUGAR
5
Stir the coconut sugar and cinnamon together in a small bowl and set aside for layering and topping.
ASSEMBLY
7
Layer sliced bananas and cinnamon wafers in a serving dish, spread half the pudding over the first layer, and dust with cinnamon sugar.
8
Repeat the layers, then spread the rest of the whipped topping on top. Dust with the remaining cinnamon sugar and crush a few cinnamon wafers over it.
9
Cover and chill at least 1 to 2 hours before serving.
Macros
290
Calories
14g
Protein
6g
Fat
42g
Carbs
Per serving · approximate values
Storage
Use cold milk. Instant pudding sets best with cold milk, so it thickens up fast.Fold, don't stir. Gently folding in the whipped topping keeps it light and airy.Use slightly underripe bananas. They hold their shape and won't go mushy.Chill time matters. An hour or two lets it set and the flavors come together.Want more protein in the layers? Swap the cinnamon wafers for a crumbled high protein cinnamon bar or cinnamon graham crackers.