Ingredients:
1 1/2 cups graham cracker crumbs (about 20 squares)
1 container (8 oz.) light soft cream cheese
2 tablespoons honey
1 tablespoon water
1 package (4-serving size) banana instant pudding
2 teaspoons vegetable oil
2 cups chopped bananas (about 2 medium)
2 cups skim milk
Instructions:
Heat oven to 350 degrees. Spray pie plate, 9 x 1 1/4
inches, with nonstick cooking spray. Mix cracker crumbs, honey,
water, and oil. Press in bottom and side of pie plate.
Bake 8 to 10 minutes or until golden brown; cool.
Gradually beat milk into cream cheese in large bowl on
medium speed until smooth. Beat milk mixture and pudding and pie
filling (dry) about 1 minute or until thickened. Refrigerate
2 to 3 minutes.
Spread half the pudding mixture in baked crust. Top with
1 cup of the bananas. Spread remaining pudding mixture over bananas. Cover
and refrigerate about 1 hour or until chilled. Top with remaining bananas
just before serving.
Quantity:
Makes 8 servings
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