Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended.
Spoon one-third of the pudding evenly into four dessert or parfait glasses; top evenly with layers of half each of the cookie crumbs and bananas. Repeat layers. Cover with remaining pudding.
Top with whipped topping and pecans. Refrigerate at least 5 min. before serving. Store leftovers in refrigerator.
Kraft Kitchen Tips!
Prepare as directed, using Jell-O Chocolate Fat Free Instant Pudding and 6 30% Less Fat Oreo Cookies.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 430 mg
Carbohydrate 31 g
Fibre 2 g
Sugars 13 g
Protein 6 g
4 servings, one parfait ( 3/4 cup/175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.