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  • 1 sheet refrigerated pie party

  • 1-1/4 cold fat-free milk

  • 1/2 c. sour cream

  • 1/4 c. Splenda

  • 1 package SF instant banana pudding mix

  • 2 c. whipped topping

  • 1 tbs lemon juice

  • 2 medium sized bananas

  • 1/3 c. fresh blueberries

First, unroll pastry on a lightly floured surface. Sprinkle with pecans and lightly roll pecans into pastry. Transfer to a 9-in. pie plate. Line unpricked pastry shell with 2 layers of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil and bake 5 minutes longer. Cool on a wire rack.

In a small bowl, combine the milk, sour cream and Splenda. Gradually whisk in dry pudding mix, then fold in whipped topping.

Place lemon juice in a small bowl. Slice bananas into juice and stir gently to coat. Set aside 1/3 cup; spoon remaining banana slices into the crust. Top with pudding mixture, blueberries and reserved banana slices. Cover and refrigerate for 30 minutes before serving.


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