Sunday, February 10, 2008

Banana Cream Pie / Oatmeal Coconut Crust

Banana Cream Pie
with Oatmeal Coconut Crust
(Melissa M).;skin=murray-sf

20 Murray® Sugar Free Oatmeal cookies
2 tablespoons flaked coconut
½ teaspoon cinnamon
3 tablespoons light margarine, melted
2 ¾ cups cold fat-free milk
½ teaspoon coconut extract (optional)
2 packages (4-serving size) vanilla flavor sugar-free, fat-free instant pudding & pie filling
1 large banana
1 ½ cups frozen fat-free non-dairy whipped topping, thawed

Finely crush cookies. In small bowl combine cookies, coconut and cinnamon. Add margarine. Toss to coat. Press on bottom and sides of 9-inch pie plate lightly coated with nonstick cooking spray. Bake at 350°F for 8 minutes. Cool completely. In large bowl combine milk and coconut extract, if desired. Add pudding mix. Beat with wire whisk about 2 minutes or until thickened. Pour half of pudding mixture into crust. Slice banana on top. Pour remaining pudding mixture over banana. Spread whipped topping over all. Refrigerate at least 30 minutes. Garnish as desired. Store in refrigerator.
Nutritional Facts:
Calories: 250
Total fat: 9g
Cholesterol: 0mg
Sodium: 430mg
Carbohydrates: 39
Dietary fiber: 1
Sugars: 10g
Protein: 5g

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