Marcy’s sugar-free black bottom banana cream pie.

This pie is so damn wonderful you won’t believe it, and it’s so easy you can throw it together in less than 10 minutes. If I can do it, anybody can do it.

• 2 large bananas, sliced
• 1 pkg. Jello Sugar-Free Banana Instant Pudding
• 1 pkg. Jello Sugar-Free Chocolate Fudge Instant Pudding
• 2 cups cold nonfat milk, divided
• 1 cup thawed sugar-free Cool Whip
• 1 sugar-free Fifty50™ graham cracker pie crust

Prepare chocolate fudge pudding with ¾ cup milk and pour into your pie crust. Top with the sliced bananas (you don’t have to be too neat if nobody’s looking). Prepare banana pudding with remaining 1¼ cups of milk, pour over the layer of sliced bananas and refrigerate for at least one hour. Top with Cool Whip before serving.

The best way to eat this pie is all by yourself. Just store it in the refrigerator in a plastic container marked “leftover liver.” I’m serious.