Banana Cream Cake

1 Box Krusteaz Fat Free Banana Muffin Mix
1 Cup Water
2 (.9 oz.) Packages Sugar Free Instant Banana Cream Pudding Mix
3 Cups Skim Milk
1 Cup Fat Free Cool Whip
2 Medium Bananas
Lemon Juice

Preheat oven to 350 degrees. Spray a 9X13 inch pan with butter flavored cooking spray; set aside. In a medium bowl, combine the muffin mix and 1 cup of water just until moist; pour evenly into the prepared pan. Bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool Completely.
While cake is cooling, mix together the 2 packages of pudding mix with the milk until the mixture thickens. Refrigerate until ready to use. Slice the two bananas thin and toss in a small amount of lemon juice to prevent browning.
Once the cake has cooled, layer the banana slices evenly over the top of the cake. Remove 1 cup of the prepared pudding mix and place in a small bowl. Pour the remaining 2 cups of pudding evenly over the bananas. Combine the reserved 1 cup of pudding with 1 cup of fat free cool whip; spread on top of last layer. Refrigerate cake for at least 3-4 hours.

Serves: 12
Per Serving: 180 Calories; trace Fat (1.0% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 500mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk.
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