Banana Split Cream Pie
|Sliced banana||1 Cup (16 tbs) (1 Medium)|
|Sliced strawberries||2 Cup (32 tbs) (Fresh Ones)|
|Graham cracker pie shell||6 Ounce|
|Vanilla sugar free cook and serve pudding||4 Ounce (1 Package)|
|Strawberry sugar free gelatin||4 Ounce (1 Package)|
|Diet mountain dew/Water||2 Cup (32 tbs)|
|Banana sugar free instant pudding mix||4 Ounce (1 Package)|
|Nonfat dry milk powder||2⁄3 Cup (10.67 tbs)|
|Canned crushed pineapple||8 Ounce (In Juice)|
|Non fat whipped topping||1⁄2 Cup (8 tbs)|
|Chopped pecans||2 Tablespoon|
Layer the banana and strawberries in the graham cracker shell.
Combine the dry vanilla pudding mix, dry strawberry gelatin mix and 1 1/3 cups of the Mountain Dew in a saucepan over medium heat.
Cook until thickened and mixture starts to boil, stirring constantly.
Spoon the hot mixture evenly over the fruit.
Chill, covered, for 1 hour or until set.
Place the dry banana pudding mix, dry milk powder, undrained pineapple and remaining 1/2 cup Diet Mountain Dew in a medium bowl; mix well.
Blend in the whipped topping.
Spread the pineapple mixture evenly over the set pie filling.
Sprinkle with pecans.
Chill, covered, for at least 30 minutes.
Note: To prevent the banana from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.