Banana Pineapple Pie

Banana Pineapple Pie

Community Classics .
Edited on Aug 04, 2008

My aunt made this and it was absolutely delicious.



1½ cups graham cracker crumbs
1/3 cup margarine (can be reduced fat)
2 bananas (sliced thinly)
1 package (8-ounce) cream cheese, softened (can be fat free)
1½ cups milk (can be skim)
1 package (four-serving size) sugar-free instant vanilla pudding
1 can (20-ounce) crushed pineapple, drained
½ tub of an 8 ounce frozen whipped topping, thawed



Mix graham cracker crumbs and reduced-fat margarine with fork or pastry cutter until margarine is cut into crumbs. Wet fingers and press mixture into bottom of baking dish.

Slice bananas and spread evenly over crumb mixture.

Beat softened cream cheese until very smooth and gradually add milk, beating until smooth. Add pudding mix and beat 1 minute or until mixture begins to thicken. Spoon evenly over bananas.

Spread drained crushed pineapple over the pudding layer.

Spread whipped topping over pineapple layer, making sure to spread to edges of baking dish.

Refrigerate at least one hour, but refrigerating three or more hours is best.

Cut into 16 slices and serve chilled.

Total time: 30 min
Chill time: 3 hours Nutrition Facts
Servings per Recipe: 16

Amount Per Serving (using fat free cream cheese and skim milk)
Calories 143 Calories from Fat 22
Total Fat 4 g
Cholesterol 3 mg
Sodium 315 mg
Carbohydrate 23 g
Dietary Fiber 1 g
Protein 4 g
Exchange 1 starch, ½ fruit, 1 fat

Not a NESTLÉ®-tested recipe.

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