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Smart-Choice Chocolate-Banana Cream Pie

photo by:kraft
This may be the easiest banana cream pie ever: Bananas, chocolate, vanilla pudding and whipped topping are layered over a ready-made graham cracker crust.
20 min
4 hr 50 min
8 servings

What You Need

oz.  BAKER'S Semi-Sweet Chocolate
cups  plus 2 Tbsp. cold fat-free milk, divided
Tbsp.  butter or margarine
 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
 banana, sliced
pkg.  (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
cups  thawed COOL WHIP LITE Whipped Topping, divided

Make It

MICROWAVE chocolate, 2 Tbsp. milk and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 30 min.; cover with bananas.

BEAT pudding mixes and remaining milk in large bowl with whisk 2 min. Let stand 1 min. Stir in 1-1/2 cups COOL WHIP. Spoon over bananas.

REFRIGERATE 4 hours or until firm. Top with remaining COOL WHIP just before serving.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as a ready-to-use reduced-fat graham cracker crumb crust, fat-free milk, JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping result in a savings of 100 calories and 4 grams of fat per serving when compared to a traditional recipe.
Selecting & Storing Bananas
Look for bananas that are firm and free of bruises. The number of brown spots on the peel indicates the ripeness - the browner the banana, the riper it is. Store bananas at room temperature. Very ripe bananas can be stored for a few days in the refrigerator. While the peel will darken upon refrigeration, the flesh will not be affected.
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