INGREDIENTS:

One 9" pie crust brushed with egg whites, baked and cooled.
2 medium-sized bananas

FOR PUDDING:
2 3/4 cups 1% milk
1 large package (6 serving size) banana sugar-free instant pudding

FOR TOPPING:
1/4 cup whipping cream
1 packet Equal® (NutraSweet® as sweet as 2 teaspoons sugar)
1/2 teaspoon vanilla

Cut bananas into thick slices, about 1/4 inch each. Evenly cover the bottom and the lower edges of the pie crust with banana slices.

Beat together milk and pudding mix for 1 to 2 minutes. Gently pour pudding over the banana layer, and refrigerate. Allow 1 hour to set.

TOPPING: A little whipping cream makes this pie rich and creamy. Those watching calories or fat will find the pie quite delicious without topping.

For best results, wait until just before serving the pie to prepare the topping. Beat the whipping cream until peaks form and then droop. Add Equal® and vanilla. Beat until stiff. Top each slice with a small dollop, or spread a thin layer over the entire pie.