Prep Time
15 minutes
Ingredients
20
Murray® Sugar Free Oatmeal cookies 2 tablespoons flaked coconut
1/2 teaspoon cinnamon
3 tablespoons light margarine, melted
2 3/4 cups cold fat-free milk
1/2 teaspoon coconut extract (optional)
2 packages (4-serving size) vanilla flavor sugar-free, fat-free instant pudding & pie filling
1 large banana
1 1/2 cups frozen fat-free non-dairy whipped topping, thawed
Directions
1. 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.
2. 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.
EXCHANGES: 1 1/2 starch, 1/2 fruit, 1/2 milk, 1 fat
Servings: 8
Banana Cream Pie with Oatmeal Coconut Crust
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