Prep time: 1 hour 20 mins
Total time: 1 hour 20 mins
Crust
- 12 chocolate sandwich cookies (can substitute graham cracker crust)
- 2 tbsp butter, melted
Filling
- 4oz light cream cheese
- 1 tsp vanilla extract
- 2 tbsp confectioners' sugar
- ⅓ cup non-fat milk
- 2 small bananas (or 1½ large)
- ¼ cup light Cool Whip
- Light whipped cream and sliced almonds for topping
- In a KitchenAid 5-speed hand blender or food processor, grind the chocolate sandwich cookies down to fine crumbs (or graham crackers if using these instead).
- Add the crumbs to a pie dish, along with melted butter.
- Mix together with a fork until the cookie crumbs are completely wet, then press against the pie dish to form the crust.
- Refrigerate for 15 minutes.
- In the meantime, add all of the filling ingredients to a stand mixer and mix (or beat with electric beaters) until smooth, about 4 minutes.
- Transfer filling to pie crust and freeze for 1 hour, or until filling is firm.
- Store in the freezer until ready to serve, then set out for 20 minutes before cutting.
- Top with light whipped cream and sliced almonds.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/low-fat-banana-cream-pie/
3.1.05