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Valley State Bank Banana Cream Pie
JoAnna M. Lund

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

2 cups (2 medium) diced bananas
1 (6-ounce) Keebler shortbread piecrust
1 (4-serving) package JELL-O sugar-free instant banana cream pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1 teaspoon almond extract
1 cup Cool Whip Free*
2 tablspoons (1/2 ounce) chopped almonds
4 maraschino cherries, halved

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.

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 1 Slider, 0 Optional Calories
207 Calories, 7 gm Fat, 4 gm Protein,
32 gm Carbohydrate, 321 mg Sodium,
77 mg Calcium, 1 gm Fiber
DIABETIC:1 1/2 Starch, 1 Fat, 1/2 Fruit

"The Arthritus Healthy Exchanges Cookbook, pg. 238 or Healthy Exchanges Food Newsletter January 2000, pg. 8."

 current weight: 185.0 
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