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Banana Cream Pie

I know that it says to use all the fat free stuff, but I never do. I like the good old fat foods!


  • 2 medium ripe bananas, sliced
  • 1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
  • 3 cups cold fat free milk
  • 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie Filling
  • 2 cups thawed COOL WHIP FREE Whipped Topping, divided


Slice bananas. Place 1/2 of the banana slices on bottom of crust. Set remaining banana slices aside.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping with wire whisk. Spoon 1/2 of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.


Refrigerate 3 hours or until set. Serve topped with remaining whipped topping. Store leftover pie in refrigerator.

By Jodi from Aurora, CO


Banana Cream Pie

Like you, I will not adulterate my dessert with diet items. I'd rather just have a smaller portion and have it taste the way it's supposed to taste. Thank you for a great-sounding recipe, Jodi.
ww (01/21/2011)

By WiggleWorm

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