Banana Pudding Pie
This gluten-free recipe is a little lighter than the traditional one thanks to a few substitutions. Whip it up for your next party—or to enjoy after dinner tonight!
- 8 whole gluten-free graham crackers
- 2 bananas
- 2 3.4-ounce boxes of instant vanilla pudding mix
- 2½ cups skim milk
- 8 ounces light Cool Whip, thawed
Line the bottom of an 8- x 10-inch casserole dish with the whole graham crackers. Slice one banana into rounds and place them in a layer on top of the graham crackers.
In a separate bowl, whisk the pudding mix and skim milk for about 3 minutes, until thick. Gently fold in half of the Cool Whip. Pour half of the pudding mix on top of the bananas and spread evenly.
Slice the second banana and make a layer on top of the pudding. Pour the remaining pudding on top of the banana layer and spread evenly.
Gently top with the remaining Cool Whip, spreading evenly. Refrigerate for at least one hour and serve cold.
Nutrition Analysis: 270 cal, 6 g fat, 0 mg chol, 250 mg sodium, 53 g carbs, 1 g fiber, 32 g sugar, 3 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
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