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Banana-Berry Pie

Here’s a gorgeous pie that really looks like you fussed. It features a crunchy graham cracker crust with a touch of ginger, a lovely fresh strawberry layer and tasty banana cream topping. Julie Guntzel - Bemidji, Minnesota

8 ServingsPrep: 30 min. + chilling

Ingredients

1-1/4 cups graham cracker crumbs
5 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon ground ginger
FILLING:
3/4 cup sugar
2 tablespoons plus 3/4 teaspoon cornstarch
1 tablespoon strawberry gelatin
3/4 cup cold water
2 cups sliced fresh strawberries, divided
1 can (14 ounces) sweetened condensed milk
1 package (8 ounces) reduced-fat cream cheese
1/4 cup cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix

Directions

Combine the graham cracker crumbs, butter, sugar and ginger. Press
onto the bottom and up the sides of an ungreased 9-in. pie plate.
Bake at 350° for 8-10 minutes or until lightly browned. Cool on
a wire rack.
For filling, in a small saucepan, combine the sugar, cornstarch and
gelatin. Stir in water until smooth. Bring to a boil; cook and stir
for 2 minutes or until thickened. Cool slightly. Arrange 1 cup
strawberries over crust. Pour gelatin mixture over strawberries.
Refrigerate for 2 hours or until set.
In a large bowl, beat the sweetened condensed milk, cream cheese,

2 of 2

Banana-Berry Pie (continued)

Directions (continued)

milk and pudding mix for 1 minute. Spread over top of pie.
Refrigerate for 2 hours or until set. Garnish with remaining
strawberries. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece equals 508 calories, 19 g fat (12 g saturated fat), 56 mg cholesterol, 495 mg sodium, 78 g carbohydrate, 1 g fiber, 9 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.