bananas, cream cheese, Greek vanilla yogurt, honey, MI-DEL® Gluten Free Chocolate Snap Pie Crust

Banana Cream Pie

25 minutes
25 minutes
4 servings
  1. Using a fork, break up cream cheese in a medium bowl.
  2. Drain off any liquid from the yogurt; add yogurt and honey to the bowl. Using an electric mixer, beat at high speed until light and creamy.
  3. Lay ½ of the bananas on bottom of Chocolate Snap Pie Crust.
  4. Pour in the vanilla cream and garnish with banana slices.
  5. Chill overnight and serve.



  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps