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Fort Lauderdale Banana Pie




Source of Recipe


Joanna M. Lund






Recipe Introduction


Iowans dream about Florida during our long, snowy winters, so this recipe is one way I can pretend I'm there, even when the snow is piled high outside the window.

Serves 8





List of Ingredients



• 2 cups (2 medium) sliced bananas
  
• 1 (6-ounce) Keebler graham cracker piecrust
  
• 1 (4 serving) package JELL-O sugar-free instant vanilla pudding mix
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 1 cup unsweetened orange juice
  
• 1/2 cup Cool Whip Free
  
• 2 tablespoon chopped pecans
  
• 2 tablespoons flaked coconut
  






Instructions



1. Layer banana slices in piecrust. In a large bowl, combine dry pudding mix, dry milk, and orange juice. Mix well using a wire whisk. Blend in Cool Whip Free and coconut extract. Spread mixture evenly over banana slices. Evenly sprinkle pecans and coconut over top. Refrigerate for at least 1 hour. Cur into 8 servings.
   






Final Comments


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

HE: 1 Bread * 3/4 Fruit * 1/2 Meat * 1/4 Fat-Free Milk * 1/4 Slider * 4 Optional Calories
*************************************************************
215 Calories * 7gm Fat * 4gm Protein * 34gm Carbohydrate *
337mg Sodium * 81 mg Calcium * 2gm Fiber
*************************************************************
DIABETIC EXCHANGES: 1 Starch * 1 Fruit * 1 Fat