banana cream pie, extra creamy |
| Name: |
Jennifer Miller |
| Base: |
Falls Church |
| Recipe: |
1
cup flour
1⁄2
cup butter, softened
1
cup pecans, finely chopped
8
ounces cream cheese, softened
1
cup powdered sugar
12
ounces Cool Whip, divided
3
large bananas
1
(6 ounce) package instant vanilla or (6 ounce) package banana instant pudding
1⁄2
cup cold milk
DIRECTIONS
Combine flour, butter and pecans. Press into the bottom and up the sides of a greased 9 inch pie plate.
Bake at 350 degrees Fahrenheit for 25 minutes. Cool.
Beat cream cheese and sugar together. Fold in 1 cup Cool Whip. Spread over crust.
Slice bananas and arrange on top of cream cheese.
Whisk pudding mix and milk.
Mix in remaining Cool Whip.
Spread on top of bananas.
Refrigerate. |
| |
|
|
