1
box (5.1-oz) banana cream instant pudding and pie filling mix
2 1/4
cups cold milk
2
medium bananas, cut into 1/4-inch slices (about 1 1/4 cups)
1
cup frozen whipped topping, thawed
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Steps
1
Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. Reserve 8 vanilla wafer cookies; coarsely crush remaining 16 cookies. Set aside.
2
In large bowl, beat pudding mix and cold milk with whisk about 2 minutes or until thickened.
3
Spoon and spread 3/4 cup pudding into bottom of cooled baked shell. Top with half of the crushed vanilla wafer cookies and half of the banana slices. Repeat layers; top with remaining pudding. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
4
When ready to serve, remove plastic wrap from filling. Top each serving with a dollop of whipped topping and a vanilla wafer cookie. Store loosely covered in refrigerator.
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Placing a sheet of plastic wrap directly on the surface of the banana cream pie pudding prevents a “skin” (thick layer) from forming.
For best results, eat your Banana Pudding Pie within 24 hours.
For the chocolate lovers in your family, offer chocolate syrup to drizzle over their slices of banana cream pudding pie.
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