Banana Split Pie II

One 9-inch / 23-cm Pastry Pie Shell, baked and cooled
2 Tbsp. / 30 mL Watkins Vanilla Dessert Mix
2 Tbsp. / 30 mL Sugar
3/4 Cup / 180 mL Skim Milk
2 Tbsp. / 30 mL Watkins Chocolate Dessert Mix
2 Tbsp. / 30 mL Sugar
3/4 Cup / 80 mL Skim Milk
2 Tbsp. / 30 mL Semi-Sweet Chocolate Chips, optional for more chocolate flavor
2 Medium Bananas, sliced
1-3/4 Cup / 430 mL Reduced-Calorie Whipped Topping
Chocolate Syrup, for garnish
Stemmed Maraschino Cherries, for garnish

Combine Vanilla Dessert Mix, 2 tbsp. / 30 mL sugar and 3/4 cup / 180 mL skim milk; cook over medium heat until mixture begins to boil and thicken. Remove from heat and cool to room temperature, stirring occasionally to keep film from forming on top. Repeat with Chocolate Dessert Mix, remaining sugar, and skim milk. Add chocolate chips to cooked pudding and stir until melted. When puddings are cool, add 1/2 cup / 125 mL whipped topping to each; mix well. Pour chocolate pudding mixture into prepared pie crust. Top with sliced bananas. Top bananas with vanilla pudding mixture. Cover with plastic wrap and chill for at least 4 hours. Just before serving, garnish with remaining 3/4 cup / 180 mL whipped topping. Drizzle chocolate syrup over all and top with cherries. Makes 10 servings.

Nutritional Information Per Serving:
Calories 180, Protein 2g, Carbohydrates 28g, Sodium 70mg, Fat 7g, Saturated Fat 4g, Cholesterol 5mg, Dietary Fiber 0g

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