Easy Banana Cream Pie

This is a piece of the pie!! It was so good!

I decided to post two recipes for today! I made this Easy Banana Cream Pie yesterday. It was very easy and we all gave it a 5 out of 5. The only thing I want to add about the recipe is that this made a LOT of filling. I could not get it all into the pie shell and so the boys and I ate it with vanilla wafers as a snack! I waited to add the cool whip to the top until we actually cut the pie and put it on the piece of pie on the plate. I got this one from the Kraft Recipe web site. Here is the link. I forgot to take a picture yesterday, and so I took one today, but as you can see I had already taken a bite!
Easy Banana Cream Pie










Ingredients

• 2 medium bananas, sliced
• 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz)
• 2 1/2 cups cold fat-free milk
• 2 packages (4 serving size each) JELLO-O Vanilla falvor sugar free fat free instant pudding (I used the store brand)
• 2 cups thawed COOL WHIP FREE whipped topping, divided

Directions

1. Place half of the banana slices on bottom of crust. Set remaining banana slices aside.
2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes , 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.
3. Refrigerate for 3 hours or until set. Serve topped with the remaining one cup of whipped topping. Store leftover pie in refrigerator.

8 Servings
Calories--200 per serving