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Razzle Dazzle Banana Cream Pie




Source of Recipe


Joanna M. Lund






Recipe Introduction


What do I mean by calling this yummy-in-the-tummy pie a bit of razzle dazzle? I mean that it's a dessert full of sparkle and sizzle, flavor and fun. One bite, and you'll agree.

Serves 8





List of Ingredients



• 2 cups (2 medium) diced bananas
  
• 1 (6-ounce) Keebler chocolate piecrust
  
• 2 (4-serving) packages JELL-O sugar-free instant banana cream pudding mix
  
• 1 1/3 cups Carnation Nonfat Dry Milk Powder
  
• 1 3/4 water
  
• 1 (8-ounce) can crushed pineapple, packed in fruit juice, undrained
  
• 1/2 cup Cool Whip Free
  
• 2 tablespoons mini chocolate chips
  






Instructions



1. Layer bananas in bottom of piecrust. In a lard bowl, combine 1 package dry pudding mix, 2/3 cup dry milk powder, and 1 1/4 cups water. Mix well using a wire whisk. Piut mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl, combine remaining package dry pudding mix, remaining 2/3 cup dry milk powder, remaining 1/2 cup water, and undrained pineapple. Mix well using a wire whisk. Blend in Cool Whip Free. Spread topping mixture evenly over pudding layer. Evenly sprinkle chocolate chips over top. Refrigerate for at least 30 minutes. Cut into 8 servings.
   






Final Comments


HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle Fruit Fresh.

Each serving equals:
HE: 1 Bread * 3/4 Fruit * 1/2 Fat-Free Milk * 1/2 Fat * 1/2 Slider * 2 Optional Calories
*************************************************************
242 Calories * 6gm Fat * 5gm Protein * 42gm Carbohydrate *
505mg Sodium * 146mg Calcium * 2gm Fiber
*************************************************************
DIABETIC EXCHANGES: 1 Starch * 1 Fruit * 1 Fat * 1/2 Fat-Free Milk