Banana Cream Pie

Ingredients

• 1.3 cups banana peeled sliced
• 1 cup chocolate graham cracker crumbs reduced-fat ( 10 crackers)
• 0.3 cup creme de cacao liqueur divided
• 3.4 ounce banana cream-flavored pudding mix instant
• 1 cup milk 1% low-fat
• 0.3 cup butter melted reduced-calorie
• 1.8 cups non-dairy whipped topping frozen divided thawed reduced-calorie

Equipment

• bowl
• oven
• whisk
• wire rack

Directions

1. Combine cracker crumbs and margarine, stirring well. Press into bottom and up sides of a 9-inch pieplate.
2. Bake at 350 for 8 minutes.
3. Remove from oven, and let cool on a wire rack.
4. Combine pudding mix, milk, and 1/4 cup liqueur in a medium bowl, stirring with a wire whisk until smooth. Gently fold 1 cup whipped topping into pudding mixture.
5. Toss banana slices with remaining 1 tablespoon liqueur, and arrange over prepared crust. Spoon pudding mixture over banana slices. Cover and chill 1 1/2 hours or until set. Pipe or spoon remaining 3/4 cup whipped topping around edge of pie just before serving.