Banana Cream Tiramisu

• 9- by 5-inch (2 L) loaf pan, lined with waxed paper
• 12 giant ladyfinger biscuits
• 3 tbsp pure maple syrup, divided
• 1 cup lower-fat non-dairy whipped topping
• 1 cup prepared fat-free chocolate pudding, made with 1% milk
• 1 large banana
• 1/4 cup chopped walnuts

1. 1. Arrange 6 ladyfingers in a single layer across the bottom of prepared loaf pan. Drizzle evenly with 2 tbsp (25 mL) of the maple syrup.
2. 2. In a medium bowl, fold whipped topping into chocolate pudding.
3. 3. Slice 2/3 banana and arrange in single layer over the ladyfingers. Spoon 1/2 of the pudding mixture over the banana and spread evenly. Wrap the remaining banana and set aside.
4. 4. Arrange the remaining 6 ladyfingers in single layer over the pudding and drizzle the remaining 1 tbsp (15 mL) maple syrup over the ladyfingers. Dollop (or pipe) the rest of the pudding mixture onto the ladyfingers. Cover and refrigerate for at least 1 hour or for up to 1 day.
5. 5. Just before serving, slice the remaining banana and arrange decoratively down the center of tiramisu. Sprinkle with chopped walnuts.

paper, ladyfinger, maple syrup, lowerfat nondairy whipped topping, chocolate pudding, banana, walnuts

Taken from www.epicurious.com/recipes/member/views/banana-cream-tiramisu-53075351 (may not work)