Pie, Pie, me ole my I love pie!

Some recipes I got from the quixoticwls message board.
Banana Cheesecake
2 8 oz packages of fat free cream cheese.
1 8oz tub of cool whip
1/3 cup splenda
1 banana sliced
2 teaspoons banana flavoring or to your liking
1 reduced fat graham cracker crust.

Let the cheese warm up, it will be nice and soft. Do NOT use creamy cream cheese, use the bricks. Put it in a mixer and whip it a bit to where it is creamy. Add the splenda and mix. Then add the cool whip. Blend this all together real good, Then add the banana flavoring. Stir in really good. Then add the sliced banana's and fold into the pie. Refrigerate and enjoy

Sugar Free Pineapple Cream Pie Recipe
Ingredients
1-1/2 C. cold milk
1 pkg. sugar free instant Vanilla pudding
1 pkg. light cream cheese,softened
1 (8 oz.) can sugar free pineapple, drained
Directions
Set milk out to bring to room temperature.
In medium bowl, gradually add milk to cream cheese.
Mix until smooth.
Add pudding and mix; beat until smooth.
Add pineapple; mix well.
Pour into baked 9 inch pie crust.
Refrigerate 1 hour before serving.
Serve with whipped topping.


Coconut Banana Chocolate Cream Pie
INGREDIENTS
1 1/3 cups cold water
2/3 cup nonfat dry milk powder
1 (1.4 ounce) package sugar-free instant chocolate pudding mix
1 cup reduced-fat whipped topping, divided
1/2 teaspoon coconut extract, divided
2 medium ripe bananas, cut into 1/4-inch slices
1 chocolate crumb crust (9 inches)
1 tablespoon flaked coconut, toasted
DIRECTIONS
In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate.
Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving