Ingredients Jump to Instructions ↓

  1. Pie Pastry for single crust 9-inch pie

  2. 2 packages (8 oz. each) reduced fat cream cheese, softened

  3. 1/2 cup Equal® Spoonful*

  4. 1 container (8 oz.) frozen light whipped topping, thawed

  5. 1 can (8 oz.) crushed pineapple, well drained

  6. 1/4 cup flaked coconut, divided

  7. 1/2 teaspoon rum extract

  8. 2 medium ripe bananas, cut into 1/2-inch thick slices

  9. 1 tablespoon chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

  2. Meanwhile, beat cream cheese and Equal® until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.

  3. Makes 10 servings.


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