Thursday, October 18, 2007

Super Easy Banana Cream Pie

My husband hates, hates bananas. I have no idea why, but to me bananas are the perfect food. One of the reasons I've been able to maintain my weight is because I eat one banana for breakfast every day. You just can't deny the power of the banana! I wanted to make a banana cream pie, but all the recipes were too complicated with making the dough from scratch, etc., and you all know I don't like to bake. Plus, I knew that my husband wouldn't eat any of it, so I was also looking for a smaller sized pie recipe. I found this super easy recipe that uses a 6oz. pie crust which, yeah, it's still quite big for one person, but most of the ingredients are sugar free! Anyhoo, this pie sure did satisfy my sweet tooth!


  • 2 medium ripe bananas, sliced
  • 1 ready-to-use Nilla Wafer pie crust (6 oz.)
  • 2-1/2 cups cold fat-free milk
  • 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Sugar Free Instant Pudding
  • 2 cups thawed COOL WHIP FREE Whipped Topping , divided

PLACE half of the banana slices on bottom of crust. Set remaining banana slices aside.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half 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 the remaining 1 cup whipped topping.

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