Banana Caramel-Pecan Cream Pie

Recipe By :JoAnna M. Lund

5 Points per serving

2 cups (2 medium) sliced bananas

1 (6 oz) Keebler graham cracker crust

2 tablespoons (1/2 ounce) chopped pecans

2 tablespoons fat-free caramel sauce

1 package Jell-O sugar-free instant banana cream pudding mix -- (4 serving size)

2/3 cup Carnation Nonfat Dry Milk Powder

1 1/4 cups water

1 cup Cool Whip Free

1/2 teaspoon vanilla extract

2 tablespoons purchased graham cracker crumbs --

or

2 (2 1/2-inch) graham crackers made into fine crumbs

1. 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.

HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Yield: "8 slices"

Serving size (1 slice)

According to the Newsletter: Per serving: 218 Cal, 6g Fat, 3g Pro, 38g Carb, 330mg Sod, 75mg Chol, 1g Fiber

Healthy Exchanges: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 1/4 Fat, 1 Slider, 8 Opt. Cal.

Diabetic Exchanges: 1 1/2 Starch/Carb, 1 Fat, 1 Fruit

Weight Watcher Points: 5

Source: "Healthy Exchanges Food Newsletter, April 1999"

NOTES : Shared by Pamela S. on 11/2/99