Friday, October 22, 2010

Easy Banana Cream Pie

2 medium ripe bananas, sliced
1   ready-to-use graham cracker crumb crust (6 oz.)
2-1/2 cups cold fat-free milk
2 pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided 
PLACE half of the banana slices on bottom of crust. Set remaining banana slices aside.
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.
REFRIGERATE 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.

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