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1 graham cracker pie crust (larger size; you may use reduced fat crust) 2 to 3 bananas (depending on size), sliced 1 can blueberry pie filling 1 (8 oz.) pkg. fat-free cream cheese, softened to room temperature 12 oz. light whipped topping 1 Tbsp. lemon juice 2 tsp. vanilla 1 c. powdered sugar Line pie crust with sliced bananas. Mix cream cheese, whipped topping, lemon juice, vanilla and powdered sugar. Spread over bananas. Spread pie filling over cream cheese mixture. Refrigerate 1 hour. Yields 8 slices. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |