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Banana Cream Pie

Banana Cream Pie Picture

Calories 202 (16% from fat)
Fat 3.5 gram
Saturated Fat .5 gram
Trans Fat 0 gram
Cholesterol 4 mg.
Sodium 481 mg.
Carb. 29 gram
Fiber 0 gram
Sugar 12.5 gram
Sugar Alcohol 0 gram
Protein 10 gram


6 oz. reduced fat graham cracker ready pie crust
(We used Keebler brand.)

8 oz. (1 small tub) fat-free cream cheese
(We used Philadelphia brand.)

1/8 cup Splenda no calorie sweetener

2 1/8 cups fat-free milk

.9 oz. package of Jell-O Sugar Free - Fat Free Banana Cream Pudding & Pie Filling

1 scoop (1/3 cup) GNC Mega Isolate Vanilla Protein Powder

1/2 of 12 oz. tub of fat free Cool Whip

This recipe is higher in sodium, so if you're on a reduced or restricted sodium diet, you should consider another recipe.

1. Beat cream cheese, Splenda, and 1/8 cup fat-free milk until thoroughly blended. (Do not leave lumps.) Pour into the ready made pie crust.

2. Combine 2 cups COLD fat-free milk in a bowl with banana pudding mix and beat with a wire whisk for 2 minutes. Add scoop of protein powder. Pour banana pudding over the cream cheese in the pie crust.

3. Cover with whipped topping and refrigerate 4 hours or overnight.

4. You can add fresh berries (we added raspberries) to liven it up before you serve.

Yield: 8 Servings

Banana Cream Pie 

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