Banana Cream Pie

To make the crust:

1. Preheat oven to 325°F.
2. Unroll pie crust and place in a 9-inch pie pan.
3. Using a fork poke several holes in the bottom. Bake for about 25 minutes or until golden brown. Let cool completely.

To make the filling:

1. In a small saucepan, add half of evaporated milk and gelatin and whisk thoroughly. Let sit for 2 minutes or until gelatin softens.
2. Turn heat to medium and whisk constantly until gelatin dissolves. *DO NOT BOIL*. Add the warm mixture to the other half of evaporated milk and stir. Cool for 10 minutes in the freezer or just until edges begin to set. Set aside to cool.
3. In another bowl, combine Neufchatel cheese, one cup of bananas, vanilla, Greek yogurt, and Splenda Stevia Sweetener. Whisk until fully mixed. Transfer to separate bowl.
4. Next, place the cooled evaporated milk and gelatin mixture in a clean mixing bowl and whisk on high for 4-5 minutes or until it resembles loose pudding. Add cream cheese mixture in thirds to mixing bowl and mix on low until thoroughly combined.
5. Spoon mixture into cooled pie crust and top with ½ cup sliced banana.
6. Chill for at least one hour.