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Banana Berry Pie Exps48160 Sd1785603d35a Rms 4

Banana-Berry Pie

TOTAL TIME: Prep: 30 min. + chilling YIELD: 8 servings.
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

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

  • 1. 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.
  • 2. 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.
  • 3. In a large bowl, beat the sweetened condensed milk, cream cheese, 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.

Nutrition Facts

1 piece: 508 calories, 19g fat (12g saturated fat), 56mg cholesterol, 495mg sodium, 78g carbohydrate (67g sugars, 1g fiber), 9g protein.

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