Easy Banana Cream Pudding Pie with Cream Cheese Crust

Easy Banana Cream Pudding Pie with Cream Cheese Crust

Easy Banana Cream Pudding Pie with Cream Cheese Crust

 

Ingredients

Crust

Filling

  • one 5.1-ounce box instant vanilla pudding mix (not cook-and-serve, not sugar-free or lite, not the 3-ounce size)
  • 1 1/2 cups cold milk (I used fat-free skim; I recommend cow’s milk and not soy, almond, etc. because filling may not set up properly)
  • one 8-ounce tub Cool Whip or similar whipped topping, thawed to room temp, divided (lite or fat-free okay; real whipped cream deflates easily and isn’t recommended)
  • 2 medium/large bananas, sliced into thin rounds (should be ripe but not overly ripe or they become mushy)
  • 1 to 2 tablespoons lemon juice
  • about 2 1/2 to 3 cups coarsely chopped Nilla Wafers, divided (most of an 11-ounce box, reduced fat okay)
  • caramel or salted caramel sauce for drizzling, storebought or homemade

 

See full instructions on: www.averiecooks.com

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