Low-Sugar Banana Cream Pie

Low-Sugar Cake Pops

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  • 1 box Notta Lotta Sugar Vanilla Butter Cookie Mix
  • 1/3 cup butter, melted
  • 1 1/2 teaspoons vanilla
  • 2 cups whole milk, cold
  • 1 teaspoon cornstarch
  • 1 Box (5.01 oz) Jell-O Banana Cream Sugar Free & Fat Free Instant Pudding & Pie Filling Mix
  • 2 medium bananas, sliced into 1/4-inch slices
  • 1 (8 oz.) tub Cool Whip Lite or Sugar-Free Cool Whip, thawed


  1. Preheat the oven to 375 degrees.
  2. Make and bake Notta Lotta Sugar Vanilla Butter Cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish.
  3. In a food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In an ungreased 13×9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom to form the crust. Set aside.
  4. In small bowl, whisk together the milk and cornstarch until dissolved.
  5. In a large bowl, whisk the pudding mix and milk mixture for 2 to 3 minutes, or until it has thickened. Fold in the bananas and 1/2 Cool Whip. Add more Cool Whip until there is enough filling to fill the crust. Save the remaining 1/2 Cool Whip for topping.
  6. Spread the filling evenly into the baked pie crust.
  7. Chill for at least 3 hours before serving. Top with any remaining 1/2 Cool Whip, fresh bananas, and crushed cookies. Slice and serve chilled. Enjoy!

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