Banana Caramel-Pecan Cream Pie

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Healthy Exchanges

Jo Lund

Banana Caramel-Pecan Cream Pie

2 cups (2 medium) sliced bananas

6 oz Keebler graham cracker piecrust

2 tbsps (1/2 oz) chopped pecans

2 tbsps fat-free caramel sauce

4 serving pkg Jell-O sugar-free instant banana cream pudding mix

2/3 cup Carnation Nonfat Dry Milk Powder

1-1/4 cups water

1 cup Cool Whip Free

1/2 tsp vanilla extract

2 tbsps purchased graham cracker crumbs or 2 (2 1/2-inch) graham cracker

squares, made into fine crumbs

Layer bananas in piecrust. Sprinkle 1 tablespoon pecans over bananas.

Drizzle caramel sauce over top. In a large bowl, combine dry pudding mix, dry

milk

powder and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip

Free. Spread filling evenly over bananas. Refrigerate while preparing

topping.

In a small bowl, combine remaining 3/4 cup Cool Whip Free and vanilla

extract.

Spread topping mixture evenly over set filling. Evenly sprinkle graham

cracker crumbs and remaining 1 tablespoon pecans over top. Refrigerate for

at least

1 hour. Cut into 8 servings.

Serves 8

218 Calories;6g Fat;3g Protein;38g Carbs;330mg Sodium;1g Fiber

Hint: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice

or sprinkle with Fruit Fresh.

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.