Banana Cream Pie II

Recipe Ingredients

1		Sugar-free cook-and-serve Vanilla pudding mix - (4-serv size)
1 cup	237ml	Fat-free (skim) milk
1 cup	237ml	Ripe banana - peeled, sliced (large)
1		Reduced-fat graham cracker 9" pie crust
1		Container frozen light whipped topping - ( - thawed, divided

Recipe Instructions

In a medium saucepan, combine the pudding and milk and cook over medium heat until thickened, stirring constantly. Remove from the heat, cover the surface of the pudding with waxed paper, and let cool.

Place the banana slices on the bottom of the pie crust. Fold half of the whipped topping into the cooled pudding.

Spoon the pudding mixture evenly over the bananas, then spoon the remaining whipped topping over the pudding mixture. Cover and chill for at least 4 hours, or until ready to serve. Serve as is or garnish as desired.

Source:
"American Diabetes Association at http://www.diabetes.org"

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