Banana Split Pie

Ingredients

• 0.8 cup banana sliced
• 6 ounce ready-made graham cracker piecrust reduced-fat
• 8 ounce pineapple in juice crushed drained well canned
• 1 ounce vanilla fat-free sugar-free instant
• 1.3 cups water 
• 2 cups non-dairy whipped topping fat-free frozen divided thawed

Equipment

• bowl
• whisk

Directions

1. Arrange banana slices in bottom of piecrust, and spread crushed pineapple over banana.
2. Combine water and pudding mix in a medium bowl; stir with a whisk until mixture is well blended. Fold in 1/2 cup whipped topping.
3. Spread pudding mixture evenly over fruit; cover and chill at least 2 hours or freeze 45 minutes.
4. Spread remaining whipped topping over pudding mixture.
5. Garnish pie with cherries, if desired.