Banana Pudding Parfait

Serves 10

About 8 ginger snap cookies, crushed
7 medium ripe bananas, sliced thin
1 cup nonfat milk
1 (1-oz) box instant sugar-free, fat-free vanilla pudding
1 ¼ cup low-fat vanilla yogurt
1 tsp. vanilla extract
1 cup fat-free frozen whipped topping, thawed
10 8-oz parfait cups or drinking glasses
¼ tsp. cinnamon for garnish (optional)
  1. In a large bowl, whisk together the milk and pudding mix; blend well (about 2 minutes).
  2. Add yogurt and vanilla extract; blend until smooth.
  3. Stir the thawed whipped topping into the mixture.
  4. Line the bottom of the parfait cups with a teaspoon of crumbled ginger snaps.
  5. Layer 6 banana slices on top of the cookies; then 2 Tbsp. of the yogurt mixture on top.
  6. Repeat with another layer of the ginger snaps, bananas, and yogurt mixture.
  7. Top with cinnamon or crushed cookie for garnish.
  8. Cover and chill in refrigerator