1
box (4 serving size) banana instant pudding and pie filling mix
1
cup whipping cream
Banana slices, if desired
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Steps
1
Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside.
2
Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
3
In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
4
In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas. Refrigerate 2 to 4 hours or until firm.
5
Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.
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You’ll want to use firm bananas for this recipe.
For extra speedy preparation, use thawed whipped topping to fold into the pudding.
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