I created this pie for the grand opening of a new bank in Bettendorf, Iowa. It was inspired by the favorite flavors of the bank president, but I'll bet someone you know will relish it just as much. Serves 8
Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/2 teaspoon almond extract and 1/4 cup Cool Whip Free. Spread pudding mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl, combine remaining 3/4 cup Cool Whip Free and remaining 1/2 teaspoon almond extract. Spread topping mixture evenily over set filling. Evenly spinkle almonds over top and garnish with cherry halves. Refridgerate for at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
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