Ingredients
3/4 cup cinnamon graham cracker crumbs
2 Tbsp. reduced-fat margarine, melted
2 packages (4-serving size each) fat-free sugar-free pistachio instant pudding and pie filling mix
2-1/2 cups fat-free (skim) milk
1 large ripe banana, sliced
1/4 tsp. cinnamon
1 cup thawed frozen reduced-fat nondairy whipped topping
Additional thawed frozen reduced-fat nondairy whipped topping (optional)
Procedure
1. Combine graham cracker crumbs and margarine in small bowl, stirring with fork until crumbly. Press onto bottom of 9-inch pie plate.
2. Prepare pudding mix according to manufacturer’s pie directions, using 2-1/2 cups milk.
3. Gently stir in banana and cinnamon; fold in 1 cup whipped topping. Pour into prepared crust. Refrigerate at least 1 hour.
4. Top with additional whipped topping before serving, if desired.