Banana Split Pie

Recipe from

Oxmoor House

Nutritional Information

Calories 224
Fat 4 g
Satfat 1.4 g
Protein 2 g
Carbohydrate 42 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 361 mg
Caloriesfromfat 16 %
Fiber 1.2 g
Calcium 5 mg

Ingredients

3/4 cup sliced banana
1 (6-ounce) ready-made reduced-fat graham cracker piecrust
1 (8-ounce) can crushed pineapple in juice, well drained
1 1/3 cups water
1 (1-ounce) package vanilla fat-free, sugar-free instant pudding mix
2 cups frozen fat-free whipped topping, thawed and divided
6 maraschino cherries (optional)

Preparation

Arrange banana slices in bottom of piecrust, and spread crushed pineapple over banana. Combine water and pudding mix in a medium bowl; stir with a whisk until mixture is well blended. Fold in 1/2 cup whipped topping.

Spread pudding mixture evenly over fruit; cover and chill at least 2 hours or freeze 45 minutes. Spread remaining whipped topping over pudding mixture. Garnish pie with cherries, if desired.