Recipe courtesy of taste of home
Banana Cream Pie
Ingredients:
- 1-1/2 cups cold fat-free milk
- 1 package (1oz) sugar-free instant vanilla pudding mix
- 1/3 cup fat free sour cream
- 1.5 cartons (8oz ea) frozen reduced-fat whipped topping, thawed, divided
- 3 medium firm bananas, sliced
- 1 reduced-fat graham cracker crust (9 inches) or make your own like I did.
1. In a bowl, whisk milk and pudding mix for 2 min. or until slightly thickened. Add sour cream; mix well. Fold in half container whipped topping.
2. Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat the layers. Spread with the remaining whipped topping. (I used one whole container) Refirgerate for 4-6 hours before serving. (pie will be soft set) Refrigerate left overs.
