Ingredients
| 20 | Cookies Murray® Sugar Free Oatmeal |
| 2 tablespoons | flaked coconut |
| 1/2 teaspoon | cinnamon |
| 3 tablespoons | light margarine, melted |
| 2 3/4 cups | cold fat-free milk |
| 1/2 teaspoon | coconut extract (optional) |
| 2 packages | (4-serving size) vanilla flavor sugar-free, fat-free instant pudding & pie filling |
| 1 large | banana |
| 1 1/2 cups | frozen fat-free non-dairy whipped topping, thawed |
Directions
1. Finely crush cookies. In small bowl combine cookies, coconut and cinnamon. Add butter. Toss to coat. Press on bottom and sides of 9-inch pie plate lightly coated with nonstick cooking spray. Bake at 350°F for 8 minutes. Cool completely.
2. In large bowl combine milk and coconut extract, if desired. Add pudding mix. Beat with wire whisk about 2 minutes or until thickened. Pour half of pudding mixture into crust. Slice banana on top. Pour remaining pudding mixture over banana. Spread whipped topping over all. Refrigerate at least 30 minutes. Garnish as desired. Store in refrigerator.
NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.
EXCHANGES: 1 1/2 starch, 1/2 fruit, 1/2 milk, 1 fat