1 c Diced banana; (1 medium)
1 Keebler chocolateflavored
-pie crust; (6 oz.)
1/4 c Chopped dryroasted peanuts;
-(1oz.)
1 pk JELLO sugarfree instant
-butterscotch; (4 serving)
; pudding mix
2/3 c Carnation nonfat dry milk
-powder
1 1/4 c Water
2 tb Peter Pan reducedfat peanut
-butter
3/4 c Cool Whip lite
2 Nabisco chocolate graham
-crackers; made into fine
; crumbs (2 1/2 inch)
Layer bananas in bottom of pie crust. Sprinkle 2 tablespoons peanuts
over bananas. In a large bowl, combine dry pudding mix, dry milk
powder and water. Mix well using a wire whisk. Blend in peanut butter
until mixture is smooth. Pour pudding mixture evenly over bananas &
peanuts. Refrigerate 5 minutes. Spread Cool Whip lite evenly over set
filling. In a small bowl, combine remaining 2 tablespoons peanuts and
cracker crumbs. Evenly sprinkle mixture over top. Refrigerate at
least 1 hour. Cut into 8 servings. Serve and enjoy!
Hint: To prevent bananas from turning brown, mix with 1 teaspoon lemon
juice or sprinkle with Fruit Fresh.
Yields
1 servings