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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I tried a lot of different banana pie recipes before I found one that could be modified into a low-fat version with great results, writes Martha Domeny of San Diego, California. Ingredients:
1 package (8 ounces) reduced-fat cream cheese |
sugar substitute equivalent to 1/2 cup sugar |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided |
1 reduced-fat graham cracker crust (8 inches) |
3 medium firm bananas, sliced |
1-1/3 cups cold 2% milk |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
Directions:
1. In a bowl, beat cream cheese and sugar substitute until smooth. Fold in 1 cup whipped topping; spoon into crust. Arrange banana slices on top. In a bowl, whisk milk and pudding mix for 2 minutes. Pour over the bananas. Spread with the remaining whipped topping. Refrigerate for at least 4 hours or overnight. Yield: 8 servings.
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