-One box square graham crackers
-One Medium Banana
-One Tbsp Honey
-Six Ounces Vanilla Greek Yogurt
-Two Cups TruWhip (or light whip)
-Two Tbsp Unsweetened Shredded Coconut
- Any other preferred fruit
- Preheat oven to 350 degrees
-Place graham crackers in a large bowl. and crush with a cup. You could use a blender or food processor, but don’t crush it too fine. You want the graham crackers to have a couple of crunchy pieces left.
- Add the banana to the crushed graham crackers. Use your hands and combine the banana and graham crackers.
- When the banana and graham crackers are combined, add the ball of dough to a greased baking sheet or use parchment paper. Flatten out the dough with your hands. Roll it out from the center. You can use your fingertips or a roller.
-Fold the outer edges in and pinch the sides to form a crust.
-Drizzle the honey over the crust and spread it around with a spoon. This will give the crust a nice crispy texture on the outside but keeps a chewy texture.
-Place the crust in the oven. Bake for approximately 20 minutes, but every oven is different. Keep your eye on it. Don’t let the edges burn. They will be lightly brown and crispy. The center will be a lot softer, but it will harden as the crust cools off. Let it cool down on the baking sheet. If you try to move it before it cools, it will break. -While the cookie cools down, prepare the toppings!
-Combine the whip cream and Greek yogurt, and place it in the fridge to thicken. (20 minutes or so).
-Once the crust has cooled, add the whipped topping to the center of the crust and spread evenly. Top with fruit of choice and enjoy! You could make this a fun activity with the kids and make mini pies that they can each decorate.
*nutrition facts are approximations and will vary