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Chocolate-Banana Cream Pie
Chocolate-Banana Cream Pie

Chocolate-Banana Cream Pie

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 whole cinnamon graham crackers
1 oz chopped pecans
Non-fat cooking spray (butter flavor)
1 small pkg. Jell-O Fat Free/Sugar Free Rich Chocolate Instant Pudding Mix
2 cups skim milk
1/2 medium tub Cool Whip Lite
2 medium bananas
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Let's Make It
1
1. Crumble or pound graham crackers and all but one tsp. of the pecans together and place in bottom of pie tin and up sides as far as the mix will go. Spritz with the cooking spray and bake at 350 degrees F for about 8 - 10 min. or until you can smell the crust. Let the crust cool. It will still be crumbly but baking keeps it from getting soggy. A prepared crust can be used if desired.
2
2. Prepare pudding mix per pkg. instructions. Take half of the pudding mix and combine it with 1/3 of the Cool Whip.
3
3. Slice bananas. Layer 1/3 of the bananas on the crust. Top with the plain pudding mix. Layer another 1/3 of the bananas and top with the pudding/Cool Whip mix. Layer the remaining banana and top with the remaining Cool Whip.
4
4. Refrigerate for 1 hour and enjoy. I like to top this with just a light drizzle of chocolate syrup and the reserved tsp. of chopped pecans to make it look a little fancy.
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