I was really craving Banana Cream Pie for some reason. I went on a hunt for a yummy but somewhat healthy version and couldn't find the right mix so I made one up, based on our traditional family favorite recipe. It scored a 10 at our table today!
Heat the oven to 350 degrees. Take about 24 graham cracker squares and grind them up in a food processor. Add 1/4 cup melted butter and combine thoroughly. Press into a 9" pie pan and place in the over for 10 minutes.
While the crust is baking, mix up a large package of Jell-O Sugar Free instant pudding with 3 cups of skim milk and place in the refrigerator. When the crust is ready, take it out to cool. Cut up 2 bananas into the bottom of the pie crust. I also sprinkled some Ghirardelli dark chocolate chunks over the bottom as well. By now the pudding should be soft set. Fold about 1/2 cup of Cool Whip Reduced Fat into the pudding and spoon into the pie crust over the bananas and chocolate chunks. Place in the refrigerator for about an hour. When you are ready to serve, spread the top with more Cool Whip and sprinkle with ground walnuts and more chocolate chunks. Enjoy!
Makes 8 servings. Each serving has about 200 calories, 25g carbs, 12g fat, 2g protein, 1g fiber. This is about 40% fewer calories, carbs and fat than traditional pie.