BANANA PINEAPPLE TROPICAL PIE WITH EQUAL

Ingredients and Directions:

29% calorie reduction from traditional recipe.

Pie Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 container (8 oz.) frozen light whipped topping, thawed
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans

Preheat oven to 375°F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal® until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.