Ingredients:

  • Nilla Wafers, finely crushed
  • Unsalted Butter, melted
  • Coconut Sugar
  • Instant Vanilla Pudding Mix
  • Cold 2% Milk
  • Low-fat Greek Yogurt
  • Pure Vanilla Extract
  • Large Ripe Bananas, sliced into 1/4 inch rounds
  • Lemon Juice

Instructions:

  1. Combine the crushed cookie crumbs, melted butter, and coconut sugar in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and sides of a 9-inch pie dish using a flat-bottomed measuring cup. Place in the freezer for 10 minutes to set.
  3. In a large bowl, whisk the cold milk and instant pudding mix for 2 minutes until thickened.
  4. Gently fold in the Greek yogurt and vanilla extract using a rubber spatula until smooth and aerated.
  5. Toss the banana slices in lemon juice to prevent browning. Layer half of the bananas on the bottom of the chilled crust.
  6. Spread the pudding mixture over the bananas. Top with remaining banana slices and extra cookie crumbs for garnish.
  7. Refrigerate for at least 4 hours before serving to allow the filling to stabilize and the crust to set.