Caramel Banana Cream Pie

Like no other banana cream pie you’ve ever had! This one’s loaded with salted caramel bananas and fluffy filling in a cookie crust!

36 vanilla wafer cookies

1 Tbs. packed light brown sugar

4 Tbs. butter, melted 4 bananas

3 Tbs. salted caramel topping

2 pkgs. (3.4 oz. each) instant vanilla pudding mix

1 3/4 cups fat-free milk

1 cont. (5.3 oz.) banana-flavored Greek yogurt, such as Dannon Light and Fit

4 cups thawed frozen whipped topping Strawberry and additional caramel topping, optional

Preheat oven to 350°F. Coat 9" pie pan with cooking spray. In food processor, process cookies and sugar until fine crumbs form. Add butter; pulse until blended. Press into bottom and up side of pie pan. Bake 10 minutes or until set. Cool on rack.

Peel 3 bananas; cut into 1/4"-thick slices. In large nonstick skillet, heat caramel topping until melted, 1-2 minutes. Add banana slices; gently stir until coated. Transfer mixture to crust; reserve.

Whisk together pudding mixes and milk until blended and thickened, 2 minutes. Stir in yogurt; fold in 2 cups whipped topping. Spread pudding mixture over banana slices in crust. Refrigerate remaining whipped topping.

Cover pie; refrigerate at least 4 hours or overnight. Uncover pie. If desired, transfer reserved whipped topping to pastry bag fitted with star tip; pipe or spoon over pie. Peel remaining banana; slice. Arrange on pie. If desired, garnish with strawberry and caramel topping.

Servings: 10. Calories: 348. Protein: 4 g. Fat: 13 g. (9 g. sat.). Chol.: 18 mg. Carbs.: 53 g. Sodium: 407 mg. Fiber: 1 g. Sugar: 43 g. Kitchen time: 45 minutes. Total time: 4 hours, 45 minutes.