Chocolate nilla banana cream pie

Yield: 8 Servings

Measure Ingredient
30 Chocolate NILLA Wafers; finely rolled, (about 3/4 cup crumbs)
3 tablespoons Sugar
3 tablespoons FLEISCHMANN'S Margarine; melted
1 tablespoon Reduced fat peanut butter; melted
2 packs (4-serving size) fat free instant chocolate pudding & pie filling
3¼ cup Skim milk
1 medium Banana; sliced
1 cup Prepared reduced calorie whipped topping
¼ cup PLANTERS Reduced Fat Honey Roasted Peanuts; chopped
4 Chocolate NILLA Wafers; halved for garnish

In small bowl, combine wafer crumbs, sugar, margarine and peanut butter.

Press mixture on bottom and side of 9-inch pie plate. Bake at 375 degrees F for 7 to 8 minutes. Cool completely before filling. In large bowl, with electric mixer at low speed, beat pudding mix and milk for 1 minute. Pour immediately into prepared pie shell. Chill at least 3 hours.

To serve, arrange banana slices on pie around edge of crust. Top with whipped topping. Sprinkle with chopped peanuts. Garnish with halved cookies; serve immediately.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998

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