Banana pudding- compliments of the American Heart Association Cookbook and my friend Laurie Bennie

Ingredients:
1 cup fat free milk
Small package of fat-free vanilla instant pudding
8 ounces of frozen nonfat whipped topping, thawed
2/3 cup fat-free sweetened condensed milk
2 tbsp plus 1 tsp fresh lemon juice
20 reduced-fat vanilla wafers, whole or crushed
2 medium bananas, sliced

Directions:
In a large mixing bowl, whisk or eat milk and pudding mix until thickened
Fold in whipped topping, condensed milk, and lemon juice.
Layer half the vanilla wafers, half the bananas, and half the pudding mixture in an 8-inch square glass dish; repeat
Put plastic wrap on surface and refridgerate