Ingrédients pour Raspberry Cream Marshmallow Puff Pie
- Chocolate Wafer Pie Crust
- 1 cup thinly sliced bananas
- Sugar Free Instant Vanilla Pudding Mix
- Nonfat Milk
- Mini Marshmallows
- Cool Whip Lite
- Raspberries
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Comment préparer Raspberry Cream Marshmallow Puff Pie
- Prepare your pie crust. (Use a store-bought crust for convenience.)
- Arrange 1 cup thinly sliced bananas in a single layer on the bottom of the pie crust.
- In a large bowl, whisk together 2 cups cold milk and 1 (3.4 ounce) package instant vanilla pudding mix until smooth and creamy.
- Gently fold in 8 ounces whipped topping (thawed if frozen).
- Gently fold in 1 cup mini marshmallows.
- Gently fold in 1 ½ cups fresh raspberries (or your favorite berries).
- Pour the raspberry cream mixture over the sliced bananas in the pie crust and spread evenly.
- Garnish with additional fresh raspberries and/or other berries.
- Lightly cover the pie and chill in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to meld and the pie to set.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
73g
Fat
16g
Carbs
11g