Lowfat Butterscotch Fudge Banana Pie

By á-3948

Ingredients

• 1 lowfat graham cracker crust
• 2 small bananas
• 1 box sugar-free butterscotch instant pudding
• 1 box sugar-free chocolate instant pudding
• 2 cups milk
• 12 oz. fat free whipped topping

Preparation

Step 1

Cut bananas up and layer on bottom of crust.
Mix (I use a jar to mix) 1 cup of milk with chocolate pudding with mixer-just until blended. Spread on banana layer.
Mix 1 cup of milk with butterscotch pudding-just until blended.
Fold 6 oz. of whipped topping into butterscotch pudding. Spread butterscotch mixture over chocolate pudding.
Top with remaining whipped topping.
Drizzle the top of pie with ice cream topping.
Refrigerate for at least 4 hours before serving.

(I used a premade crust, chocolate mouse pudding & skipped the whipped topping. Also no ice cream topping)