Thursday, September 24, 2009

Banana Cream Pie

Yesterdays post was about banana bread because it's easy to make and my wife likes it (as does our friend). The banana cream pie posted today is strictly all for me. I love this stuff (as my waistline will attest to the fact).


  • 1-1/4 Cups graham cracker crumbs

  • 2 Tbsp. butter (melted)

  • 2 Medium ripe bananas (sliced)

  • 3 Cups cold milk

  • 2 Pkg. (4-serving size each) vanilla instant pudding mix

  • 1-1/2 cups whipped topping

Combine graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Place half of the banana slices in crust; set remaining banana slices aside.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with remaining banana slices. Cover with remaining pudding mixture.

Refrigerate for 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.

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