Banana Cream Pie
Country Woman
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Being on a diet should not deter you from having a nice dessert. This lightened up version of Banana Cream Pie is simply delicious.—Lila Case, Bella Vista, Arkansas
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
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:
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.
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.