Bananas Foster Pudding Pie

Turn a favorite fruit dessert into a pretty pie made fast with banana-flavored pudding and refrigerated pie crust. MORE+ LESS-

By Pillsbury Kitchens

March 3, 2016

Sauce

3/4

cup caramel topping

tablespoon dark rum or 1 teaspoon rum extract

1/4

teaspoon ground cinnamon

box Pillsbury™ refrigerated pie crusts, softened as directed on box

medium bananas, cut into 1/8-inch slices

1 1/4

cups milk

box (4 serving size) banana instant pudding and pie filling mix

cup whipping cream

Banana slices, if desired

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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.