Ol-blue
Sous Chef
I have made this using a regular baked pie crust.
Enjoy! Debbie
BANANA CREAM CHEESE PIE
1 (9 inch) GRAHAM CRACKER PIE CRUST
4 ounce(s) CREAM CHEESE; Softened.
1/4 cup(s) POWDERED SUGAR
1 tub(s) (8 ounces) COOL WHIP; Thawed And Divided.
2 BANANAS
1 3/4 cup(s) MILK
1 box(es) (3.4 ounce) VANILLA INSTANT PUDDING AND PIE FILLING
_____
In a bowl mix together cream cheese and powdered sugar until well blended.
Gently fold in ¾ cup of Cool Whip.
Spread mixture evenly onto graham cracker crust.
Slice bananas and arrange on top of Cool Whip mixture.
Add milk to a bowl.
Add dry pudding mix and beat with wire whisk for 2 minutes.
Slowly pour pudding over the bananas.
Put pie in refrigerator for 10 minutes to set up.
Spread with remaining Cool Whip.
Refrigerate for at least 3 hours before serving.
_____
Enjoy! Debbie
BANANA CREAM CHEESE PIE
1 (9 inch) GRAHAM CRACKER PIE CRUST
4 ounce(s) CREAM CHEESE; Softened.
1/4 cup(s) POWDERED SUGAR
1 tub(s) (8 ounces) COOL WHIP; Thawed And Divided.
2 BANANAS
1 3/4 cup(s) MILK
1 box(es) (3.4 ounce) VANILLA INSTANT PUDDING AND PIE FILLING
_____
In a bowl mix together cream cheese and powdered sugar until well blended.
Gently fold in ¾ cup of Cool Whip.
Spread mixture evenly onto graham cracker crust.
Slice bananas and arrange on top of Cool Whip mixture.
Add milk to a bowl.
Add dry pudding mix and beat with wire whisk for 2 minutes.
Slowly pour pudding over the bananas.
Put pie in refrigerator for 10 minutes to set up.
Spread with remaining Cool Whip.
Refrigerate for at least 3 hours before serving.
_____
