NSA Banana Creme Pie with Oatmeal Coconut Crust

I adapted this recipe after browsing through the Murray website (murraysugarfree.com) and had to share!

Ingredients:
- 20 Murray sugar free oatmeal cookies
- 2 tablespoons of unsweetened flaked coconut
- 1/2 teaspoon cinnamon
- 3 tablespoons light margarine, melted (or butter)
- 2 3/4 cups of cold skim milk
- 1/2 teaspoon coconut extract
- 2 packages of sugar free vanilla instant pudding & pie filling
- 1 large banana
- 1 1/2 cups frozen sugar free whipped topping, thawed (optional)

Directions:
1. Finely crush cookies. In a small bowl, combine the cookies, cinnamon, and coconut. Add the margarine and toss to coat. Press onto the bottom and sides of a 9-inch pie plate lightly coated with a nonstick cooking spray. Bake at 350 degrees F for eight minutes and cool completely.

2. In a large bowl combine the milk and coconut extract. Then add the pudding mix. Beat with a wire whisk for about 2 minutes or until thickened. Pour half of the pudding mixture into the crust. Slice the banana on top. Pour the remaining pudding mixture over the banana. Spread the whipped topping over it all. Refrigerate for at least 30 minutes, and you're done!


The website recommended sugar free vanilla pudding mix. However I know that Jell-O makes a sugar free banana creme pudding mix which might be better. Alternatively, you could use Jell-O's sugar free white chocolate pudding mix for an extra decadent taste and perhaps skip the banana.