Thursday, September 17, 2009

Easy Banana Cream Pie

First of all, thank you so much for all your emails with delicious recipes! I can't even tell you how incredible they all look and sound!! I literally can't wait to post all of them.
And in all honesty I was surprised at how many people responded via email,
so these yummy and healthy recipes might take some good time to get around to all of them!
and please,

Our first recipe was from Lacy who said this is a family favorite. I love how fast this recipe is, and very simple! (also, thank you Lacy for displaying the nutritional information as well!)

Easy Banana Cream Pie
1-1/4 cups HONEY MAID Graham Crumbs
2 Tbsp. butter, melted
2 medium ripe bananas, sliced
3 cups cold skim milk
2 pkg. (4-serving size each) JELL-O Vanilla Fat Free Instant Pudding
1-1/2 cups thawed COOL WHIP Light Whipped Topping, divided. (sugar free)

COMBINE graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Place half of the banana slices in crust; set remaining banana slices aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with remaining banana slices. Cover with remaining pudding mixture.
REFRIGERATE 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.

Serving Size- 1 Slice

Total fat -7g
Saturated fat -4.5g
Cholesterol -10mg
Sodium -480 mg
Dietary fiber -2g
Sugars -16g
Protein -5g

Thanks Again Lacy! It sounds delicious!