2 cups Almond Milk 1 cup Cool Whip Free, thawed 2& 1/2 medium Bananas, divided 1/4 cup granulated white sugar 1/4 cup Splenda 1/4 cup cornstarch 1&1/2 tblsp Light Whipped Butter 1 tsp Vanilla Extract 1/4 tsp salt

In a medium pot, combine sugar, Splenda, cornstarch, and salt.

Place pot over medium-high heat and slowly add milk. Stirring constantly with a wire whisk, bring mixture to a boil. Once boiling, continue to stir and cook for 4 minutes.

Custard:
Remove pot from heat, add butter and vanilla. Stir until smooth. Allow to cool for 5 minutes.

Slice two bananas into circular slices about 1/4" thick. In a 9" pie dish, layer half the slices along the bottom. Evenly cover with half of the custard mixture.

Layer remaining banana slices on top of the custard slices on top of the custard. Pour remaining custard mixture over the second banana layer.

Allow to sit at room temperature for about 10 minutes, until slightly cool. Refrigerate for at least 2 hours.

Spread cool whip over the top of the pie and spread the remaining banana slices over the top.