| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies | 6 | Servings | |
INGREDIENTS
| 1 | 9 inch pie crust, baked | |
| 3 | Bananas | |
| 1 | c | Sour cream |
| 1 | c | Milk |
| Instant vanilla pudding | ||
| mix family size | ||
| 1 | T | Margarine, melted |
| 2 | T | Orange marmalade, melted |
INSTRUCTIONS
Spread the orange marmalade evenly and in a thin layer in baked pie crust. You can also use apricot preserves with tasty results. Use thoroughly ripened bananas. Slice the bananas on top of the marmalade. Combine sour cream and milk; stir in pudding mix. Blend until smooth and slightly thick. Mix in the melted margarine. Pour over the bananas. Chill. Recipe By : Jo Anne Merrill Posted to EAT-L Digest 23 Sep 96 Date: Tue, 24 Sep 1996 03:27:22 -0500 From: LD Goss <ldgoss@METRONET.COM> Serving Ideas : Serve topped with whipped cream.
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Nutrition (calculated from recipe ingredients)
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Calories: 349
Calories From Fat: 147
Total Fat: 16.6g
Cholesterol: 23.2mg
Sodium: 415.4mg
Potassium: 351.5mg
Carbohydrates: 48.1g
Fiber: 2.3g
Sugar: 30.6g
Protein: 4.2g