Thanksgiving 2006: Easy Banana Cream Pie

This pie is great for any time of year - and it's fast to make! When I make it, I normally use a vanilla wafer crust rather than a graham cracker crust. I like to add a few mashed bananas to the cream filling and real whipped cream instead of cool whip. This is a great recipe if you are in need of a quick dessert.


1 graham cracker pie crust
1 (3 1/2 ounce) box instant vanilla pudding
1 (3 1/2 ounce) box instant banana pudding
2 cups milk
8 ounces cream cheese, softened (at room temperature)
1 (8 ounce) carton nondairy whipped topping (Cool Whip)
3 ripe bananas
1/2 cup shredded coconut


Mix vanilla and banana pudding together with milk. Add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and coconut. Chill for at least 1 hour before serving.


Take one or two of the bananas and mash them up and add them to the filling along with the cream cheese. Then slice the remaining banana(s) for the topping.

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