Ingredients

• 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

Preparation

  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. In a medium bowl, fold whipped topping into chocolate pudding.

  3. Slice 2/3 banana and arrange in single layer over the ladyfingers. Spoon ½ of the pudding mixture over the banana and spread evenly. Wrap the remaining banana and set aside.

  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. Just before serving, slice the remaining banana and arrange decoratively down the center of tiramisu. Sprinkle with chopped walnuts.