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   Strawberry-Banana Pie

1 (9-inch) prepared chocolate crumb crust
2/3 cup + 2 Tbsp. strawberry preserves, divided
2 large bananas, divided
1 tsp. lemon juice
1 container (8 oz.) strawberry, strawberry-banana or lemon-flavored yogurt
2 cups frozen nondairy whipped topping, thawed
Fresh mint leaves for garnish

Heat 1/3 cup preserves in a microwave-safe bowl in the microwave on HIGH power for 30 seconds or until melted. Spread melted preserves over the bottom of crust.

Slice 1 banana and arrange, slices overlapping, over the preserves. Sprinkle banana slices with lemon juice. Fold 1/3 cup preserves and yogurt into whipped topping; spread mixture over fruit layer in piecrust. Cover pie and chill for 1 hour or up to several hours before serving. Slice remaining banana and arrange over top of pie. Melt remaining 2 Tbsp. preserves as directed above; drizzle over top of pie. Garnish with fresh mint leaves, if desired. Cut into wedges and serve. Makes 8 servings.

 

 


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