Strawberry Banana Split Pie
Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
light cream (half&half)
or milk, cold |
|
| 4 | ounces |
instant pudding mix
french vanilla or vanilla |
|
| 3 ½ | cups |
whipped topping, prepared
|
|
| ¾ | cup |
strawberries
pureed |
*
|
| 1 | package |
vanilla wafer crumbs
crust |
* |
| 1 | x |
bananas
slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
light cream (half&half)
or milk, cold |
|
| 115.6 | ml/g |
instant pudding mix
french vanilla or vanilla |
|
| 828 | ml |
whipped topping, prepared
|
|
| 177 | ml |
strawberries
pureed |
*
|
| 1 | package |
vanilla wafer crumbs
crust |
* |
| 1 | x |
bananas
slices |
*
|
Directions
Pour half-and-half and puréed strawberries into a large bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 5 minutes or until slightly thickened.
Line bottom of crust with banana slices.
Fold cool whip into pudding mixture.
Spoon into crust. Freeze until firm, about 6 hours or overnight.
Remove from freezer. Let stand a teaspoon room temperature about 10 minutes before serving to soften.
Garnish with whipped topping, maraschino cherries, and chipped nuts.
Serve with remaining strawberries, pureed, if desired.
