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Put gelatin in blender with 2 tablespoons water. Heat remaining water to boiling and pour into blender. Blend until mixed well.
Add ice cubes, pudding mix and ricotta cheese, blend until smooth and well mixed.
Mix Splenda and cinnamon together, set aside
Place first layer of bananas in pie crust, sprinkle with 1/2 cinnamon/ Splenda mixture. Pour 1/2 pudding mixture into pie. Repeat process: bananas, Splenda and remaining pudding.
Chill 2 hours before serving. Garnish with sliced bananas dipped in melted chocolate.
Add mint leaves immediately before serving, if available.
Posted to MM-Recipes Digest V4 #067 by patricia smith ~~ltpjsmith~~at;galesburg.net> on Mar 6, 1997.
This recipe takes a lot of shortcuts but gives pretty good results.
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promfh 7 years ago[I made edits to this recipe.]
promfh 8 years agoThis was a lower fat version that still tasted like real pie.