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ingredients:

9" pie crust, brushed with egg whites, baked and cooled

banana ingredients:

2 medium-sized bananas

pudding ingredients:

2 3/4 cups 1% milk

1 large package (6 serving size) banana sugar-free instant pudding

topping ingredients:

1/4 cup whipping cream

1 packet Splenda® or other low-caloric sweetener as sweet as 2 teaspoons sugar

1/2 teaspoon vanilla

instructions:

banana layer:

Cut bananas into thick slices, about 1/4 inch each. Evenly cover the bottom and the lower edges of the pie crust with banana slices.

pudding layer:

Beat together milk and pudding mix for 1 to 2 minutes. Gently pour pudding over the banana layer, and refrigerate. Allow 1 hour to gel.

topping layer:

A little whipping cream makes this pie rich and creamy. Those watching calories or fat will find the pie quite delicious without topping.

For best results, wait until just before serving the pie to prepare the topping. Beat the whipping cream until peaks form and then droop. Add Equal® and vanilla. Beat until stiff. Top each slice with a small dollop, or spread a thin layer over the entire pie.

© 1995 by Jeanine DuBois

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