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Frosty Banana Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Low-Fat/Low-Cal
/
Pies & Pastries
Ingredients: 8
gingersnap cookies,
broken
16
oz
nonfat vanilla yogurt 3 3/8
oz
instant banana cream pudding 2
c
cool whip lite,
thawed
2
md
bananas,
sliced
Directions:
Recipe by: Fast & Healthy, July/Aug 1994 Place cookies in a food
processor or blender; process for 10 to 15 seconds until crumbs are very
fine. Reserve 1 to 2 teaspoons crumbs for garnish. Coat a 9-inch pie
plate thoroughly with nonstick cooking spray. Add cookie crumbs; tilt
pan to coat evenly. Avoid tapping pan, which will losen crumbs from
the sides. Gently press crumbs against the sides and bottom of the pan.
Crumbs will stick loosely together but will be held firmly in place when
filling is added. In a medium bowl, combine yogurt and pudding mix;
beat at low speed with an electric mixer, or by hand, for 1 to 2
minutes. Fold in whipped topping. Spoon about half of the mixture into
small mounds in the pie plate. Being careful to avoid pulling crumbs
away from the pan, gently spread mounds into an even layer. Arrange
banana slices over the filling. Top with remaining filling, spreading
gently. Freeze for 2 to 4 hours, or until firm. To serve, sprinkle pie
with reserved crumbs and cut pie while still frozen. Place individual
servings on dessert plates; let stand at room temperature for 5 to 10
minutes before serving.
Nutrition Analysis: 210 calories, 4g protein, 37g carbohydrate, 5g
fat, 4mg cholesterol, 280mg sodium.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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