Mix well. Press in pie pan. Bake 4-5 minutes at 350 degrees. Let cool.
Slice 1 banana on crust. Cover with 1/2 cup crushed, drained pineapple. Make up sugar-free instant pudding and pour over pineapple. Top with 1 cup sliced strawberries. Top with 1/2 cup Cool Whip; chill.
Make a graham cracker crust using finely crushed graham crackers, margarine, and sugar. Line a 10 inch pie plate, reserving 1/4 cup crumbs for garnish.. Bake in a 350 degree oven for 10 minutes; cool. Melt marshmallows in milk over boiling water. Cool to room temperature, stirring often. When crust and marshmallows are cool, prepare topping mix according to package directions with 1/2 cup milk and vanilla; fold into marshmallow mixture. Add pineapple and banana. Spoon into crust. Chill and garnish with reserved crumbs and cherries. Chill overnight
Stir graham cracker crumbs with melted butter, then press into pan to make crust. Whisk together milk, egg yolks, whipping cream, and sugar in a heavy saucepan; cook over low heat 10 to 12 minutes or until mixture is thickened and almost boils. Remove from heat, and stir in vanilla and butter. Chill and pour into pie plate. Stir together pineapple, bananas, nuts, strawberries, and Cool Whip. Spread over top. Cover and refrigerate over night.
By Mythi from Silverdale WA
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