One of my go-to desserts that I KNOW will be a crowd-pleaser is this Chocolate Chip Cookie Banana Cream Pie. It’s EASY, fast and you can make it fairly healthy, too!
Ingredients:
1 package (or roll) of cookie dough (or use whatever you have on-hand if you have some homemade stored up.)
1 .9 ounce package of fat-free AND sugar-free banana cream pudding mix
Skim milk (as much as the pudding mix calls for, I believe it is nearly 2 cups)
2 ripe bananas
1 tub of sugar-free (or fat-free) cool whip (You won’t use it all.)
Chocolate shavings (optional)
Directions
1.) Preheat oven to 350*and grease a 9″ pie dish. (I just spray Pam.)
2.) Press the cookie dough to the bottom and sides of the pie dish. You will use just about all of the cookie dough, grabbing a nibble here and there, too. Bake for 18 minutes or just until golden brown. When you take it out of the oven, the middle will be a little puffed up, so take a spoon and press the cookie crust down until flat.
3.) Make pudding as directed on package, using the directions for the pie filling. (If you make it as “pudding” that is fine too.) Then, layer on top of the cookie crust.
4.) Slice bananas and layer on top of pudding.
5.) Add a layer of cool whip
6.) Top with chocolate shavings or chocolate chips and put in the freezer for about 20 minutes to set. Enjoy!
Happy Thursday!
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