Easy Banana Cream Pie

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.

Butterscotch Blondies

¾ c butter, softened
¾ c brown sugar
½ c sugar
2 eggs
2 cups flour
1 t baking soda
½ t salt
1 2/3 c (10 oz package) butterscotch chips
1 c chopped nuts (optional)

Oven at 350. Grease a 13/9 inch pan. Beat butter and sugars in a bowl until creamy. Add eggs, beat well. Stir together flour, baking soda, and salt. Gradually add flour mixture to butter mixture, blending well. Stir in butterscotch chips and nuts. Spread into prepared pan. Bake 30-35 minutes. Cool completely in pan on a wire rack. Makes 36 bars.

**Note-Very, very yummy blondies! The butterscotch chips really add something delicious and unusual to this dessert!