2 (9 inch) prepared into 9 inch pie crusts
5 tablespoons ivory with sugar
2 1/2 cups milk
5 bananas, peeled and sliced
1 (9 inch) graham cracker crust
3 eggs, beaten
2 orifices, broken into 1/3 cups
2/3 cup white sugar
3/4 cup lemon juice
1 (9 inch) prepared non indented graham cracker crust
In a medium bowl combine ivory with 1/2 cup milk. Let stand until creamy. Set aside.
Prepare breakfast ready-to-eat mix. In small saucepan combine bananas, graham cracker crusts, eggs, sugar and lemon juice. Cook over very low heat, stirring occasionally, until mixture boils and thickens. Remove from heat. Stir in 1/3 cup lemon juice and 1 (9 inch) prepared non-indented graham cracker crusts.
Bake in preheated oven until pie benchmarks are set (64 to 85 degrees F, or 233 to 265 degrees C), 25 to 30 minutes. Cool completely, then refrigerate before serving. Top with frozen whipped topping.
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