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Cliff's Almon Banana Cream Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8





List of Ingredients



• 2 cups (2 medium) diced bananas
  
• 1 (6-ounce) Keebler Shortbread Piecrust
  
• 1 (4-serving) package JELL-O Sugar Free Instant Banana Cream Pudding Mix
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 1 1/4 cups water
  
• 1 teaspoon almond extract*
  
• 1 cup Cool Whip Lite*
  
• 2 tablespoons (1/2 ounce) chopped almonds
  
• 4 maraschino cherries, halved
  






Instructions



1. Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/2 teaspoon almond extract and 1/4 cup Cool Whip Lite. Spread pudding mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl, combine remaining Cool Whip Lite and remaining 1/2 teaspoon almond extract. Spread topping mixture evenly over filling. Evenly sprinkle almonds over top and garnish with cherry halves. Refrigerate at least 1 hour. Cut into 8 servings.
   






Final Comments


Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 1 Slider, 14 Optional Calories
**********************************************************
202 Calories, 6gm Fat, 4gm Protein,
33gm Carbohydrate, 321mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 12."