Cliff's Almond Banana Cream Pie

Cliff's Almond Banana Cream Pie


Serves 8

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

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.

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

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

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