Supreme Banana Cream Pie

{Supreme Banana Cream Pie}

1-1/4 cup graham cracker crumbs

1/4 cup butter or margarine, melted 

3 TBS. splenda or sugar

1 C. light sour cream

1/2 C. milk or almond milk

1 pkg. {large size} sugar free banana cream instant pudding

1 container {16 oz. frozen light whipped topping, thawed}

3 medium bananas, sliced

2 TBS. graham cracker crumbs or pecans, grated 

Raspberries and mint leaves {optional}

Directions:

In bowl, add graham cracker crumbs, butter, and splenda.  Mix and press crumb mixture onto flat bottom of springform pan.  In another bowl, whisk sour cream and milk until blended.  Add pudding mix.  whisk until pudding is dissolved.  Add whipped topping, mixing until well blended.  Spread half of filling over crust.  Slice bananas and arrange over filling.  Spread remaining filling over bananas.  Sprinkle graham cracker crumbs or grated pecans over the top.  Garnish with raspberries and mint leaves if desired.  

To searve:  remove collar from pan.  Cut into 12 wedges.  Yeild :  12 Servings.

Note:  I will use whip cream in the can to decorate the top of pie and then put raspberries or bananas on top to garnish.