Better Than Candy Pie
Yield: 8 Servings
1 c (1 medium) diced banana
1 (6 oz) Keebler chocolate-flavored pie crust
1/4 c (1 oz) chopped dry-roasted peanuts
1 pk (4 serving) JELL-O sugar-free instant butterscotch pudding mix
2/3 c Carnation nonfat milk
1 1/4 c Water
2 T Peter Pan reduced-fat Peanut Butter
3/4 c Cool Whip Lite
2 (2.5 oz) Nabisco Chocolate Graham Crackers, made into crumbs
Layer bananas in bottom of pie crust. Sprinkle 2 T peanuts over bananas. In a large
bowl, combine dry milk powder, pudding mix, and water. Mix with wire whisk well. Blend in peanut butter until mixture is smooth. Pour pudding mixture evenly over bananas and peanuts. Refrigerate 5 minutes. Spread Cool Whip Lite evenly over set filling. In a small bowl, combine
remaining 2 T. peanuts and cracker crumbs. Evenly sprinkle mixture over top of pie. Refrigerate at least 1 hour. Cut into 8 servings.
Lin's Note: VERY GOOD AND VERY FILLING!
JoAnna's notes: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
Source: Cooking Healthy with a Man in Mind, JoAnna Lund, p. 262
Each serving equals:
HE: 1/2 bread, 1/2 fat, 1/3 protein, 1/4 fruit, 1/4 skim milk
217 calories; 9 gm fat; 5 gm protein, 29 gm carbohydrate; 324 mg Sodium; 1 gm fiber
DIABETIC: 2 starch, 1 fat
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