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Lime Chiffon Banana Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8





List of Ingredients



• 1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
  
• 1 (4-serving) package JELL-O Sugar Free Lime Gelatin
  
• 1 1/4 cups water
  
• 1 teaspoons lime juice
  
• 1 cup Cool Whip Lite*
  
• 2 cups (2 medium) sliced bananas
  
• 1 (6-ounce) Keebler Graham Cracker Piecrust
  






Instructions



1. In a medium saucepan, combine dry pudding mix, dry gelatin, and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in lime juice. Place pan on a wire rack and allow to cool 30 minutes. Gently fold in 1/2 cup Cool Whip Lite. Arrange bananas in piecrust. Spread lime mixture evenly over bananas. Refrigerate at least 2 hours. Cut into 8 servings. When serving top each piece with 1 tablespoon Cool Whip Lite.
   






Final Comments


HINT: To prevent bananas from turning brown, mix bananas with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1 Slider, 5 Optional Calories
**********************************************************
177 Calories, 6gm Fat, 7gm Protein,
28gm Carbohydrate, 271mg Sodium, 2gm Fiber
**********************************************************
DIABETIC: 1 Starch, 1 Fruit, 1 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 55."