Banana Pudding Pie
Ingredients
- 1 9 pinch pie crust, prepped, baked and cooled
- 2 C chopped vanilla wafers
- 2 small bananas
- 1 8oz tub Cool Whip, divided
- 1½ C milk
- 1 5.1oz box 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 1½ C 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.
