Impossibly Easy Banana Custard Pie

Recipe adapted from Betty Crocker

2 bananas, mashed
2 teaspoons lemon juice
1/2 reduced fat Bisquick mix
1/8 cup Splenda blend sugar
1 tablespoon applesauce

1 teaspoon vanilla
1/3 cup All Whites (2 eggs)
1 can (14 oz) fat free sweetened condensed milk
fat free/sugar free Caramel topping

Heat oven to 350ºF. Grease 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir remaining ingredients except whipped topping and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.

Drizzle with caramel topping before serving. Store covered in refrigerator.