Eggnog Banana Cream Pies

By littlefish

This pie is a delicious dessert on any occasion and one of our family's favorites. It is one of my Mother's recipes, who was a fabulous baker and cook. —Mary Ann Dell, Phoenixville, Pennsylvania

Ingredients

• GARNISH:
• 21 reduced-fat vanilla wafers
• 1 small banana, sliced
• 1/4 teaspoon ground nutmeg
• 1 cup fat-free milk
• 2 tablespoons plus 1 teaspoon sugar-free instant vanilla pudding mix
• 4 ounces fat-free cream cheese
• 1/4 teaspoon rum extract
• 1/2 cup fat-free whipped topping
• 1 small banana, sliced
• 1/8 teaspoon ground nutmeg

Preparation

Step 1

Line three ungreased 5-in. pie plates with vanilla wafers. Arrange banana slices over bottom of crusts; sprinkle with nutmeg. Set aside.
In a small bowl, whisk milk and pudding mix for 2 minutes. In another bowl, beat cream cheese until smooth. Add pudding and rum extract; beat on low speed until blended. Fold in whipped topping. Spoon over banana.
Cover and refrigerate for 1 hour before serving. Just before serving, garnish with banana and nutmeg. Yield: 3 servings.

Nutrition Facts: 1 pie equals 248 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 536 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.