Banana Cream Pie
Adapted from
Birds Eye Foods, Inc.
8 servings
| Crust: | 15 ozs lemon pie filling | ||
| 1 1/2 c low-fat graham cracker crumbs | 14 ozs fat-free sweetened condensed milk | ||
| 1/4 c light margarine, softened | 3 3/8 ozs fat-free vanilla pudding mix | ||
| 3 tbsps granulated sugar | 1 c Cool Whip Free, thawed | ||
| Filling: | 2 whole bananas, sliced |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. Meanwhile, to prepare filling, combine pie filling, sweetened condensed milk, pudding mix, and whipped topping in a mixing bowl. Arrange a layer of bananas over crust. Top with half of filling. Repeat with second layer of bananas and filling. Refrigerate ten minutes or until ready to serve.
| Calories | 416 | %CFF | 10 % | |
| Total Fat | 5 g | Saturated Fat | 0.4 mg | |
| Protein | 5 g | Cholesterol | 15 g | |
| Carbohydrates | 85 g | Sodium | 424 mg | |
| Sugars | 66 g | Fiber | 0.8 g | |
|
8.6 WW Points | ||||
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Rated by 2 users (3.0)
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