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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Being diabetic doesn't stop me from having sweets . This pie is simply delicious.Lila Case, Bella Vista, Arkansas Ingredients:
1-1/2 cups cold fat-free milk |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
1/3 cup fat-free sour cream |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided |
3 medium firm bananas, sliced |
1 reduced-fat graham cracker crust (9 inches) |
Directions:
1. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping.
2. Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers. Yield: 8 servings.
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