Pineapple-Banana Torte
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INGREDIENTS 1 envelope unflavored gelatin
1/2 cup water
1-1/2 cups cold lowfat milk
1 (1.1-ounce) package sugar-free vanilla-flavored instant pudding mix
2 small bananas
2 cups nondairy whipped topping
1 (5-1/4-ounce) can pineapple chunks
1/2 (3-ounce) package ladyfingersWith plastic wrap, line a 1-1/2 quart bowl; set aside. In a small cup, sprinkle gelatin over water; set aside 5 minutes, until softened.
Using lowfat milk, prepare pudding mix as package label directs. In microwave, dissolve gelatin on HIGH 1 minute; stir into pudding. Refrigerate for 5 minutes. Chop 1 banana; fold banana and whipped topping into pudding.
Spoon 3/4 cup pudding into prepared bowl. Drain pineapple, reserving 2 tablespoons juice. Split ladyfingers; brush with reserved pineapple juice. Arrange ladyfingers, rounded side out, around bowl; spoon remaining pudding in center.
Cover; refrigerate 4 hours or until firm. Invert bowl over plate; remove bowl and plastic wrap. Slice remaining banana; arrange over pudding. Top with pineapple.
Makes 8 servings