Prep Time: 10 minutes
Chill Time: 6 hours
Yield: 1 pie (8 servings)
- 1/2 cup KaroŽ Light Corn Syrup
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 2 medium bananas, cut into pieces
- 1 container (6 ounces) vanilla yogurt
- 1 cup whipped topping, thawed
- 1 (9-inch) graham cracker crust
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- Blend corn syrup, cream cheese, sugar, bananas and yogurt on medium speed in a blender 30 seconds, or until smooth. Pour into a large bowl.
- Fold in whipped topping. (If lumpy, whisk lightly just until smooth.) Pour into pie crust.
- Cover; freeze 6 hours or until firm.
- TIP: For extra banana flavor, slice 1 additional banana and place slices on bottom of pie crust before filling.
- FROZEN CHOCOLATE BANANA PIE VARIATION: Use a 9-inch chocolate pie crust instead of the graham cracker crust. Spread 1/2 cup melted semisweet chocolate chips on bottom of crust. For extra banana flavor, slice 1 additional banana and arrange slices on top of chocolate. Proceed with recipe as directed in Step 1. Garnish with grated chocolate or chocolate syrup, if desired.
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