BANANA CREAM PIE

FOR THE CRUST:
1 1/2 cups low-fat graham cracker crumbs
2 tbsp oil
FOR THE FILLING:
1 (15 oz) can Comstock Lemon Pie Filling
1 (14 oz) can fat-free sweetened condensed milk
1 (3 3/8 oz) pkg fat-free vanilla pudding
1 cup Cool Whip LiteŽ, thawed
2 bananas, sliced

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray and dust flour; set aside.

TO PREPARE CRUST:
Combine graham cracker crumbs and oil. Press into prepared pan. Bake for 10 minutes or until edges are brown.

MEANWHILE, TO PREPARE FILLING:
Combine lemon pie filling, condensed milk, pudding mix, and whipped topping in a mixing bowl.

Arrange a layer of bananas over crust. Top with half of filling. Repeat with second layer of bananas and filling. Refrigerate 10 minutes or until ready to serve.

If desired, garnish with additional whipped topping and banana slices dipped in lemon juice.

Servings: 8
Source: Comstock Makin' It Easy Recipes