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Ingredientes
- 2 ct (8 ounce. each) pineapple yogurt
- 1/4 c. lowfat milk
- 2 Tbsp. rum flavoring
- 2 pkt (3 1/2 ounce. each) instant banana cream pudding and pie filling mix
- 2 c. frzn nondairy whipped topping, thawed
- 1 x prepared 9-inch graham cracker crust
- 1 lrg banana
- 1/2 c. shredded coconut, toasted
Direcciones
- In large bowl, combine yogurt, lowfat milk, rum flavor and pudding mix. With wire whisk, beat till thickened; fold whipped topping into pudding mix till no streaks remain.
- Spoon half of pudding mix into crust. Peel and slice banana. Arrange in single layer on pie. Spoon remaining pudding mix on top. Sprinkle toasted coconut around edge; chill 30 min or possibly till dessert time. Garnish top with additional banana slices.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 8 servings | |
| Calories 118 | |
| Calories from Fat 53 | 45% |
| Total Fat 5.95g | 7% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 80mg | 2% |
| Total Carbs 13.96g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.55g | 6% |
| Protein 0.92g | 1% |
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