Coconut Banana Chocolate Cream Pie
Ingredients20 m servings
- In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate.
- Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving.
- Nutritional Analysis: One slice equals 172 calories, 5 g fat (2 g saturated fat), 1 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
ReviewsRead all reviews 2
I thought the instant milk powder and sugar free pudding mix made this pie taste really strange. I made it again with 1 1/3 cups skim milk and used regular pudding, and it tasted much better....