Banana Cream Pie

• 1 cup reduced-fat chocolate graham cracker crumbs (about 10 crackers)
• 1/4 cup reduced-calorie margarine, melted
• 1 (3.4-ounce) package banana cream-flavored instant pudding mix
• 1 cup 1% low-fat milk
• 1/4 cup plus 1 tablespoon creme de cacao or other chocolate-flavored liqueur, divided
• 1 3/4 cups frozen reduced-calorie whipped topping, thawed and divided
• 1 1/4 cups peeled, sliced banana

1. Combine cracker crumbs and margarine, stirring well. Press into bottom and up sides of a 9-inch pieplate. Bake at 350u0b0 for 8 minutes. Remove from oven, and let cool on a wire rack.
2. Combine pudding mix, milk, and 1/4 cup liqueur in a medium bowl, stirring with a wire whisk until smooth. Gently fold 1 cup whipped topping into pudding mixture.
3. Toss banana slices with remaining 1 tablespoon liqueur, and arrange over prepared crust. Spoon pudding mixture over banana slices. Cover and chill 1 1/2 hours or until set. Pipe or spoon remaining 3/4 cup whipped topping around edge of pie just before serving.

graham cracker crumbs, margarine, banana cream, milk, crueme de cacao, frozen reducedcalorie whipped topping, banana

Taken from www.myrecipes.com/recipe/banana-cream-pie (may not work)