Banana Cream Pie

Use a large graham cracker crust

2 small boxes of fat-free vanilla pudding

2 cups cold nonfat milk

1 – 8 ounce package fat free cream cheese

3 tablespoons sugar

4 medium sliced bananas

1 – 8 ounce carton light nondairy whipped topping

In medium bowl, whisk 2 small boxes of fat-free vanilla pudding with 2 cups cold nonfat milk until thick, about 90 seconds. In another bowl beat together 1 – 8 ounce package fat free cream cheese with 3 tablespoons sugar using a mixer on low speed. Using a rubber spatula, fold in the pudding until blended. Spread pudding mixture over graham cracker crust. Arrange 4 medium sliced bananas on top of pudding mixture. Next spread on 1 – 8 ounce carton light nondairy whipped topping that has been thawed.

Cover and chill for at least 2 hours.