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Banana Cream Pie

  • Writer: Jenn Clayton
    Jenn Clayton
  • Jun 14, 2021
  • 1 min read

No bake Banana Cream Pie? YES and it's BETTER then store bought!!

One of the BEST pies I've had and it's WW friendly and low in calories! Winning!#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 1 ready-to-use graham cracker crust

  • 2 boxes (3.4 oz each) sugar free banana cream instant pudding

  • 2 cups whole milk

  • 1 bar (8 oz) 1/3 less fat cream cheese softened

  • 1/3 cup granulated sugar substitute (I used Lakanto) to order: https://bit.ly/3cRLTbg

15% off with the code- JENNSWWJOURNEY

  • 1 carton (8 oz) light Cool Whip thawed

  • banana for garnish (if desired)


  • In a bowl combine the dry pudding mix powder with the milk. Stir with a wire whisk until completely combined and creamy. Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.

  • In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined. Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).

  • Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it. Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.

16 Servings:

6 points (all plans)

164 calories


10 Servings:

10 points (all plans)

203 calories


Recipe inspiration from togetherasafamily.com





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