Banana Cream Pie
1 (4 serving size) box sugar free (cook and serve)
vanilla pudding mix
1 cup skim milk
1 large ripe banana, peeled and sliced
1 (9 inch) reduced fat graham cracker pie crust
1 (8 oz) carton frozen fat free whipped topping, thawed
1. In a medium saucepan, combine pudding mix and milk. Cook over medium heat
until thickened, stirring constantly. Remove from heat and cover surface of pudding
wax paper. Let cool.
2. Place banana slices in bottom of pie crust. Fold half the whipped topping into the
3. Spoon pudding mixture evenly over bananas then spoon remaining whipped
topping over pudding mixture. Cover and chill at least 4 hours or until ready to serve.
Serve as is or garnish as desired. Cut into 8 equal sized slices.
Yield: 8 servings. Serving Size = 1 slice
WW Plus+ = 5 Per serving
Calories 173, Fat 4 g, Cholesterol 1 mg, Carbs 32 g, Fiber 0 g, Protein 2 g
WW Plus+ = 5