Prep
0-15 min
Cook
3 HRS
Calories
200
Ingredients
2 medium
ripe bananas, sliced
1
ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
2-1/2 cups
cold fat-free milk
Instructions
Step 1
Place half of the banana slices on bottom of crust. Set remaining banana slices aside.
Step 2
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
Step 3
Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.