Place the reduced-fat graham crackers into the bowl of your food processor and pulse 9 or 10 times in short blast to crush the crackers into a fine meal consistency. Add the Splenda Brown Sugar and pulse 3 or 4 more times to mix well. Add the canola oil and mix some more so that the crushed crackers begin to adhere together. Check out Graham Cracker Pie Crust Recipe.
NOTE: If you do not have a food processor, you can use a sturdy zip lock bag. Place the Graham crackers inside and seal. With a can, rolling pin, or even a meat hammer, crush the pieces into small bits. Add the Splenda Brown Sugar and shake to mix well. Add the canola oil and mix some more so that the crushed crackers begin to adhere together.
Pour the crackers into a pie plate, and using a small glass or a spoon, press the mixture into the sides then the bottom to form the crust.
Layer the banana slices on the bottom and sides of the crust.
In a large bowl, whisk the pudding mix and cup of the milk until smooth. Add the softened cream cheese and stir until it is lump-free. Add the remaining milk and beat until it is smooth and fluffy.
Pour the mixture over the bananas in the piecrust, cover with plastic wrap to prevent a “skin” from forming. Place you pie into the icebox over night (or a minimum of 2 hours) to allow it to set up.
When you are ready to serve, you can either cover the top of the pie with the whipped topping, or just place individual dollops. Garnish with a couple of banana slices and a sprinkle of crushed Graham cracker if desired.
Makes 6 to 8 servings.
Low-Fat Banana Cream Pie Recipe https://whatscookingamerica.net/CynthiaPineda/BananaCreamPie_LowFat.htm