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Banana Split Pie

Yield 6 servings

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection