Tiny Diabetic Banana Cream Pies Recipe

1 cup skim cold milk
1 box sugar free instant vanilla pudding mix
1 medium banana, sliced
2 cups Light Cool Whip topping

Crust: 4 small indivual graham cracker crust

6 tbsp butter, melted
24 graham crackers
1/4 cup sugar

In a small saucepan or the microwave, melt 6 tablespoons of butter.
Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
Add 1/4 cup of sugar to the graham crackers.
Add the melted butter.
Stir or blend together with your hands.
Press into the pie plate or other pan.
To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.
Tips:

Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor.

Banana Basics
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

Directions

In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding.
Cover with whipped topping. Cover and refrigerate until serving. Garnish with additional banana slices if desired. Yield: 4 servings.

Serving Size: makes 4 pies

Number of Servings: 4

Recipe submitted by SparkPeople user LADYBUGPLUS.