Banana Cream Cheese Pie

1  cup		Fiber One Cereal
4  tablespoons		Butter
2  teaspoons		Splenda
1		Knox Geletin
1		Banana
1		Banana Sugar Free Instant Pudding
8  ounces		Low Fat Cream Cheese
1  cup		Skim Milk
1  teaspoon		Vanilla
4  ounces		Light Cool Whip

Tip: For nutritional information on all the ingredients in Banana Cream Cheese Pie just click on each ingredient name. Then adjust the serving size for any Banana Cream Cheese Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Process Fiber One in food processor until you have fine crumbs. Add melted butter and splenda pulse until blended. Poor into 9 inch pie dish, press evenly on bottom and up the sides, and bake at 350 for 10 minutes. Let cool while you make the filling. In small sauce pan put 1/4 cup of skim milk and sprinkle packet of geletin on top. Let sit 1 minute. Heat milk and stir until geletin is completely dissolved (about 4 minutes). In large mixing bowl combine geletin mixture and remaining milk add instant pudding. Beat at low speed for 2 minutes. Add cream cheese and vanilla beat for 1 minute more. Gently fold in cool whip. Thinly slice banana and arrange in bottom and sides of pie crust. Pour in pie filling making sure to cover the banana slices completely. Let set in refrigerator overnight or minimum of 4 hours.