Banana Cream Pie
1 9" pie crust, baked
2 1/2 cups cold milk
2 (3 1/2 ounce) packages instant vanilla pudding/pie filling
2 cups frozen whipped topping, thawed
Slice 2 of the bananas and arrange in bottom of baked and cooled pie shell. In a medium bowl, combine milk and pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into the pie shell. Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
Use 1/2 package of vanilla and 1/2 package of banana instant pudding/pie filling. Place a layer of bananas on the bottom of the pie crust. Place 1/2 of pudding/whipped topping mixture on top of bananas. Add another layer of bananas. Fill with remaining pudding mixture, then garnish with whipped topping and 1 banana. NOTE: You will need 5 bananas.
Replace pie crust with a graham cracker crust.
Replace vanilla pudding/pie filling with french vanilla pudding/pie filling.
Garnish with drizzled melted chocolate and/or chopped nuts or sliced almonds.
Store any leftover pie in the refrigerator.
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