THEME: Banana Split Pie
Jamie R
1 cup sliced banana (1 medium)
2 cups sliced fresh strawberries
1 Keebler graham cracker crust
1 (4 serving) package Jell-O Sugar-Free vanilla cook & serve pudding
1 (4-serving) pkg. Jell-O Sugar-Free strawberry gelatin
2 cups diet mountain dew or water (divided)
1 (4 serving) pkg. Jell-O Sugar-Free banana cream pudding
2/3 cup carnation non fat dry milk
1 cup (8 oz. can) crushed pineapple, packed in juice, undrained
1/2 cup Cool Whip Free
2 tablespoons (1/2 oz.) chopped pecans
Layer banana and strawberries in bottom of piecrust. In a medium
saucepan, combine dry cook and serving pudding, dry gelatin and 1 1/2
cups diet Mountain Dew.
Cook over medium heat until mixture thickens and starts to boil,
stirring constantly. Spoon hot mixture evenly over fruit. Refrigerate
for 1 hr. or until set. In a medium bowl, combine dry instant
pudding, dry milk powder, undrained pineapple and remaining 1/2 cup
diet mountain dew. Mix well using a wire whisk. Blend in cool whip.
Spread pudding mixture evenly over set filling. Sprinkle pecans
evenly over top.
Refrigerate for at least 30 minutes. Cut into 8 servings.
3/4 fruit, 1/2 bread, 1/4 skim milk, 1/4 fat, 1 slider, 5 optional
calories 170 calories, 2 g fat, 5 g protein, 33 gm carb, 408 mg sod,
92 mg calcium, 1 g fiber
Weight Watcher Points: 3
Diabetic: 1 fruit, 1 starch/carb, 1 fat