Banana Split Pie

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

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.