For our Super Bowl Sunday snacking enjoyment, we had barbecued chicken, meatballs, shrimp, potato salad, fruit, chips & dip, and other assorted snacks.
While planning the menu, I decided I should probably have something a little lighter for dessert.
This Strawberry Banana Cream Pie was exactly what I needed. It was light and delicious…and made me feel just a little bit less guilty about eating all the other snacks. 🙂
Strawberry Banana Cream Pie
1 1/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
1 (0.9 ounce) box Banana Cream Jell-O Sugar-Free Fat-Free Instant Pudding and Pie Filling mix
2 cups fat-free milk
Whipped Topping layer
1 (8 ounce) Cool Whip Free – Fat Free Whipped Topping
Approximately 10 fresh, or frozen, strawberries
Putting it all together
Crust – Combine graham cracker crumbs and sugar in medium-sized bowl. Stir in melted butter. Blend well.
Pack mixture firmly into 9-inch pie pan. Press firmly to bottom and sides, bringing crumbs evenly up to the rim.
Bake in a 350 degree oven for 8 minutes. Cool on wire rack for 20 minutes. Place in refrigerator and chill for 30 minutes.
Pudding layer – In a small bowl, beat pudding mix into milk with wire whisk for 2 minutes. Pour into chilled graham cracker crust.
Chill for at least 30 minutes.
Whipped Topping Layer – Spread thawed whipped topping over pudding layer. Chill for 30 minutes.
Slice strawberries and place on top of chilled whipped topping layer.
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