4 tbsp. store-bought sugar-free butterscotch sundae syrup
1 (6 oz pkg) reduced-fat graham cracker pie crust
2 bananas, each cut into 1/2-inch thick slices
2 (1 oz pkg each) instant sugar-free, fat-free, vanilla pudding mix
1 1/2 cups fat-free half-and-half
3/4 cup fat-free plain yogurt
1 tsp. vanilla
1 (16 oz container) frozen fat-free whipped topping, thawed

Spread 3 tablespoons syrup over bottom of pie crust. Top with half of bananas.

In a large bowl, whisk pudding mixes with half-and-half, yogurt, and vanilla until smooth and thick. Fold in 2 cups whipped topping. Spoon half of pudding mix over bananas in crust.

Top with remaining bananas, spread with remaining pudding mix.

Refrigerate until set, 2 hours. Top with remaining whipped topping.

Submitted by: Sherry Monfils