Banana Split Pie

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 8 square graham crackers, crushed
  • 2 packages artificial sweetener
  • 3 Tbsp diet margarine, melted
  • 4 oz box sugar-free Jello® pudding
  • 2 cup skim milk
  • 1 medium banana
  • 1 cup (15 oz can) well-drained pineapple
  • 4 oz fat-free Cool Whip® or D-Zerta® whipped topping mix

Mix crackers, sweetener, and margarine and pat into an 8 inch pie pan. May be baked for 15 minutes at 350 degrees for crunchy crust. Mix the pudding mix with 2 cups milk. Slice banana over crust. Pour pudding over banana; then spread the pineapple on top. May top with Cool Whip®.

4 servings, 1 3/4 bread, 1 fruit, 1/2 milk, 3/4 fat


Given by
Zeke and Betty Tettleton


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