This banana cream pie is so easy to make. All you have to do is blend the ingredients, then layer them up and it will be ready to enjoy. In less than 20 minutes you could be sitting with one at your own table enjoying away! It is simple to make, has few ingredients and will be ready in no time. It is practically foolproof.
That is my type of pie! It is homemade because you make it at home, yet it is not made from scratch because you used the prepackaged ingredients and stuff. You will love how easy this is. This is certainly the way to go when preparing a dessert!
Ingredients
1 9 inch Pillsbury pie crust, prepped, baked and cooled
2 C chopped Nilla wafers
2 small bananas
1 8oz tub Cool Whip, divided
1½ C McArthur milk
1 5.1oz box Jell-O instant vanilla pudding
juice from one lemon
Caramel sauce for drizzling
Instructions
Slice the bananas into thin slices and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.
Prepare the filling. Whisk together the milk and pudding mix. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.
Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.
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Quick Tip: Store covered in the fridge for up to three days.