Banana Cream Pie

Adapted from Birds Eye Foods, Inc.

  • Crust:
  • 1 1/2 cups low-fat graham cracker crumbs
  • 1/4 cup margarine, softened
  • 3 tbsps granulated sugar
  • Filling:
  • 15 ozs lemon pie filling
  • 14 ozs fat-free sweetened condensed milk
  • 3 3/8 ozs instant vanilla pudding mix
  • 1 cup Cool Whip Free, thawed
  • 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.
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Posted: 8/25/1997
Rated by 2 users (3.00)
WW Points* : 8.90
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 430
Calories from Fat 57 (13%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 2g
Cholesterol 15g 5%
Sodium 520mg 22%
Potassium 0mg 0%
Total Carbohydrate85g 28%
Dietary Fiber 1g 4%
Sugars 67g
Protein 5g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.