Banana Cream Pie

My dad is a real meat and potatoes kind of guy. Nothing makes him happier than stick-to-your-ribs stuff like pot roast and mac & cheese. To him, gravy is a condiment to be used liberally! And as far as desserts go, there's nothing more classic than pie, right? This is a very easy, quick version of banana cream pie I made for dessert when we had dinner recently with my parents. Since my dad is a diabetic and has a few other health issues I used mostly sugarfree/low cal products, but feel free to use the sugary/full fat products if you prefer. ;)

BANANA CREAM PIE

INGREDIENTS:
3 medium bananas, peeled and sliced 1/4 inch thick
2 tablespoon lemon juice
1 (9 inch) premade graham cracker crust
1 (.9oz) box instant sugarfree/fatfree banana pudding mix
1 (.9oz) box instant sugarfree/fatfree vanilla pudding mix
3 cups skim milk
1/2 cup Cool Whip Light, for filling
2 cups Cool Whip Light, for topping

DIRECTIONS:

1. In a small bowl combine bananas and lemon juice and toss to coat. Spoon evenly into graham cracker crust.

2. In a medium bowl combine banana pudding mix and vanilla pudding mix. Gradually add skim milk, whisking briskly until thoroughly combined. Fold in 1/2 cup of Cool Whip Light. Spoon into pie over banana layer until graham cracker crust is filled (you may not use all of the pie filling). Chill in fridge at 4 hours or overnight. Top pie with remaining 2 cups of Cool Whip before serving.