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Categories:
banana strawberries graham cracker pie crusts sugar sugar Dew soda sugar non-fat powdered milk pineapple pecans
Viewed: 98 - Published at: 5 years agoIngredients
- 1 cup banana, diced (1 medium)
- 2 cups strawberries, sliced
- 1 (6 ounce) graham cracker pie crusts
- 1 (1 ounce) sugar-free vanilla pudding mix (cook and serve)
- 1 (1/3 ounce) sugar-free strawberry gelatin
- 2 cups diet Mountain Dew soda, divided (or water)
- 1 (1 ounce) sugar-free instant banana pudding mix
- 23 cup non-fat powdered milk
- 1 (8 ounce) crushed pineapple in juice, undrained
- 12 cup Cool Whip Free
- 2 tablespoons pecans, chopped
Method
- Layer bananas and strawberries in the bottom of pie crust.
- In a medium saucepan, combine dry cook and serve pudding mix, dry gelatin and 1 1/2 cup diet mountain dew.
- Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
- Spoon hot mixture evenly over fruit.
- Refrigerate for 1 hour or until set.
- In a medium bowl, combine dry instant pudding mix, milk powder and undrained pineapple and remaining 1/2 cup diet mountain dew.
- Mix well using a wire whisk.
- Blend in cool whip free.
- Spread pudding mixture evenly over set filling.
- Sprinkle pecans evenly over top.
- Refrigerate for at least 30 minutes.
- Cut into 8 servings.
- Refrigerate leftovers.
- **NOTE: Very important to use the cook and serve type pudding mix where called for.
