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May 2004 Issue
Banana-Chip Fluff
by Ronda L. Halpin
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As summer approaches, the desire for cool, creamy desserts increases. Of course, there's always ice cream, but it's also fun to put together something creative and tasty at a moment's notice. That's where this month's recipe comes in.

I've always enjoyed the combination of banana and chocolate and this light and fluffy dessert is a perfect way to indulge any cravings you might have without leaving yourself feeling overly full. Enjoy this fluff in tall chilled parfait glasses on the back porch. You can sit back and almost watch the flowers grow this time of the year!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Banana-Chip Fluff

If you find yourself with more than you can use, simply spoon it into a plastic container with a tight-fitting lid and pop it in the freezer!
  • 1 (3.4 oz.) pkg. instant banana pudding mix
  • 1 3/4 c. skim milk
  • 1 (8 oz.) pkg. fat free frozen nondairy topping -- thawed
  • 1/2 c. mini chocolate chips
Prepare the pudding mix using the skim milk according to the package directions for pie filling. Carefully fold in the thawed topping until the mixture is smooth and fluffy. Fold in the chocolate chips and spoon the mixture into dessert dishes. If desired, layer between cookie crumbs. Chill for at least 20 minutes before serving.
  • Yields: 6-8 servings
  • Preparation Time: 30 minutes

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