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Bananas Foster Pudding Pie

(8)
  0 reviews
  • 20 min prep time
  • 3 hr 0 min total time
  • 9 ingredients
  • 8 servings
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Turn a favorite fruit dessert into a pretty pie made fast with banana-flavored pudding and refrigerated pie crust.

Ingredients

Sauce

3/4
cup caramel topping
1
tablespoon dark rum or 1 teaspoon rum extract
1/4
teaspoon ground cinnamon

Filling

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
medium bananas, cut into 1/8-inch slices
1 1/4
cups milk
1
box (4 serving size) banana instant pudding and pie filling mix
1
cup whipping cream
Banana slices, if desired

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.
  • 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.

Expert Tips

You’ll want to use firm bananas for this recipe.

For extra speedy preparation, use thawed whipped topping to fold into the pudding.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
289.1
Calories from Fat
150
% Daily Value
Total Fat
12.1g
18%
Saturated Fat
6.2g
31%
Trans Fat
0g
Cholesterol
25.8mg
9%
Sodium
259.3mg
11%
Total Carbohydrate
44.9g
15%
Dietary Fiber
1.5g
6%
Sugars
7.9g
Protein
2.5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6.90%
7%
Calcium
7.30%
7%
Iron
1.10%
1%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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