Banana Cream Pie

By bnjamming

Desert

Ingredients

• 2 medium ripe bananas, sliced
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 2-1/2 cups cold fat-free milk
• 2 pkg. (4-serving size each) Jello Vanilla Flavor Fat Free Instant Pudding
• 2 cups thawed Cool Whip, divided

Preparation

Step 1

PLACE half of the banana slices on bottom of crust. Set remaining banana slices aside.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.

REFRIGERATE 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.


Easy Chocolate Banana Cream Pie

Prepare as directed, using Jello Chocolate Instant Pudding.