Fun new twist on Banana Cream Pie that's made of a crust with Cocoa Puffs® cereal instead of graham crackers.
cups Cocoa Puffs™ cereal
cup butter, melted
package (4-serving size) banana cream instant pudding and pie filling mix
cup frozen (thawed) whipped topping
medium bananas, sliced (1 cup)
Toppings, If Desired
Additional thawed whipped topping
Additional sliced banana
Additional Cocoa Puffs™ cereal, crushed
Heat oven to 350°F.
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.
Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.