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TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 1-1/3 cups cold water
  • 2/3 cup nonfat dry milk powder
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 cup reduced-fat whipped topping, divided
  • 1/2 teaspoon coconut extract, divided
  • 2 medium ripe bananas, cut into 1/4-inch slices
  • 1 chocolate crumb crust (9 inches)
  • 1 tablespoon flaked coconut, toasted

Nutritional Facts

1 piece: 172 calories, 5g fat (2g saturated fat), 1mg cholesterol, 172mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Directions

  1. In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate.
  2. Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Originally published as Coconut Banana Chocolate Cream Pie in Light & Tasty December/January 2004, p13

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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