Banana Cream Pie

1 graham cracker pie crust
1 - 3 and 1/2 oz. box instant vanilla pudding
1 - 3 and 1/2 oz. box instant banana pudding
2 cups milk
1 - 8 oz. package cream cheese, softened
1 - 8 oz. carton nondairy whipped topping
3 ripe bananas
1/2 cup shredded coconut

Mix vanilla and banana pudding together with milk. Add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and
coconut. Chill for at least 1 hour before serving. You could also take one or two of the bananas and mash them up and add them to the filling along with the cream cheese. Then slice the remaining banana(s) for the topping.

The Skinny: Use sugar free pudding, low fat milk, low fat cream cheese and low fat whipped topping. With all of these low fat substitutes the pie may just float away. Coconut has quite a bit of fat in it so you could leave this off the top of the pie.

Easy Cherry Crumb Pie

1 - 9 inch pie crust
1 Tbsp. cornstarch
1 Tbsp. cold water
1 can (21 oz.) cherry pie filling
1/2 cup quick-cook oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter

Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust. Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture.
Sprinkle over cherry pie and bake for 30 - 40 minutes at 350 degrees. Allow to cool before serving.

The Skinny: Use your favorite sugar substitute.