¼ cup(s), toasted
cookie type pie crust prepared from recipe
6 oz, chocolate variety
3 medium, sliced
fat-free butterscotch pudding and pie filling mix
3 oz, (not instant)
fat free whipped topping
1 cup(s), thawed
fat-free caramel topping
½ cup(s), or butterscotch variety
- Sprinkle 2 tablespoons of the pecans over the bottom of the crust. Arrange the banana slices on top of the pecans in two layers.
- Whisk together the pudding mix and milk in a large microwavable bowl until blended. Microwave on High 3 minutes; stir. Microwave until the pudding thickens and comes to a full boil, about 4 minutes longer, stirring after every minute of cooking time. Pour the pudding over the bananas and smooth the top. Refrigerate until well chilled, at least 4 hours or up to overnight.
- To serve, spread the whipped topping over the filling and sprinkle with the remaining 2 tablespoons pecans. Cut the pie into wedges and drizzle evenly with the caramel topping. Yields 1/10 of pie per serving.