1 medium ripe bananas, sliced
1 ready-to-use graham cracker crumb crust (Or make your own! It's easy!)
1 3/4 cups cold fat-free milk
1 pkg. (4-serving size) Vanilla Instant Pudding
1 cups thawed whipped topping, divided
Place half of the banana slices on bottom of crust. Set remaining banana slices aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1/2 cup of the whipped topping. Spoon the pudding mixture into crust. Top with remaining banana slices; cover with remaining whipped topping.
Refrigerate 3 hours or until set. Store leftover pie in refrigerator.
Slow Cooker Baked Bean Round-Up
1 week ago