Cocoa Puffs® Banana Cream Pie

Fun new twist on Banana Cream Pie that's made of a crust with Cocoa Puffs® cereal instead of graham crackers.

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Prep Time 20 min
Total Time 4 hr 20 min
Servings 8

Ingredients

Pie

2 1/2: cups Cocoa Puffs® cereal

1/3: cup butter, melted

1: package (4-serving size) banana cream instant pudding and pie filling mix

1 1/4: cups milk

1/2: cup frozen (thawed) whipped topping

2: medium bananas, sliced (1 cup)

Toppings, If Desired

: Additional thawed whipped topping

: Additional sliced banana

: Additional Cocoa Puffs® cereal, crushed

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Directions

1 Heat oven to 350°F.
2 In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.
3 Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
4 Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.

EXPERT TIPS

Expert Tips

For best results, be sure that crumbs for crust are finely crushed and look like graham cracker crumbs. Large pieces make it difficult to press mixture into pie plate.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 310mg; 310%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 1g 1% Sugars 19g 19% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;