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Lo-Cal Banana Cream Pie
Lo-Cal Banana Cream Pie

Lo-Cal Banana Cream Pie

2 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 Tbsp sugar-free store-bought butterscotch sundae syrup
1 pkg (6 oz.) reduced-fat, prepared graham cracker crumb crust
2 bananas, cut into 1/2"-thick slices
2 pkg (1 oz. each) sugar-free fat-free vanilla instant pudding mix
1-1/2 cups fat-free half-and-half
3/4 cup fat-free plain yogurt
1 tsp vanilla
1 container (16 oz.) frozen fat-free whipped topping, thawed
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Let's Make It
1
Spread 3 Tbsp. syrup over bottom of crust. Top with half the banana slices. In large bowl, whisk pudding mixes with half-and-half, yogurt and vanilla until thick and smooth. Fold in 2 cups whipped topping.
2
Spoon half of mix over bananas in crust. Top with remaining bananas. Spread with remaining pudding mix.
3
Refrigerate until set, about 2 hrs. Top pie with remaining whipped topping, drizzle with remaining syrup.
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