Banana Cream Pie

Ingredients
1 small package sugar-free vanilla pudding (cook type tends to have better flavor and texture)
1 2/3 cups skim milk
4 oz. nonfat vanilla yogurt (sweetened with artificial sweetener)
26 vanilla wafers
2 bananas, about 7”each, sliced (about 2 cups)
1 cup light whipped topping

Directions
Prepare pudding according to package directions, except use only 1 2/3 cups of milk. Cool slightly before adding yogurt. Line the bottom of an 8” pie pan with 12 vanilla wafers (not crushed). Arrange banana slices over the vanilla wafers. Place remaining 14 vanilla wafers standing up around the rim of the pan. Pour in cooled pudding. Top with light whipped topping. Refrigerate for two hours before serving so the pudding will be firm. When serving, cut each piece to include two of the stand up vanilla wafers.

Yields
7 servings
One serving 1/7 pie

Nutrient Analysis
Per Serving:
160 Calories
28 grams carbohydrate
4 grams protein
4 grams fat