Banana Cream Pie V

This pie is full of old-fashioned flavor and stirs up in no time using instant vanilla pudding and ready-made crust.


8 servings


1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1/2 teaspoon vanilla extract
1 (12 ounce) carton frozen whipped topping, thawed, divided
1 9-inch graham cracker crust
2 medium firm bananas, sliced
additional banana slices, optional


In a large bowl, beat the milk and pudding mix on low speed for 2 minutes; beat in vanilla. Fold in 3 cups whipped topping.

Pour 1 1/3 cups of the pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. Garnish with additional banana slices if desired. Refrigerate until serving.

Nutritional Information

One piece (prepared with fat-free milk, sugar-free pudding mix, reduced-fat whipped topping and a reduced-fat graham cracker crust) equals 274 calories, 8 g fat (6 g saturated fat), 1 mg cholesterol, 612 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

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