I usually like to make everything from scratch but this is just as good semi-homemade. This comforting banana cream pie tastes rich and creamy but is made with low-fat milk and cool whip. Not exactly a sophisticated recipe but good nonetheless~
Ingredients:
- Pre-made refrigerated pie crust (I use pillsbury)
- One 3 oz. package vanilla pudding (I used Jello vanilla flavor)
- 2 cups 1% milk
- 1 container of cool whip lite (1 g fat), thawed slightly
- 3 bananas, yellow with no brown spots, tossed in a little fresh lemon juice (to
prevent browning)
- 10 or so Nilla Lite wafers
Directions:
Bake the pie crust according to package directions. Let cool completely.
Meanwhile whisk 2 cups milk with the vanilla pudding mix for 2 minutes. Fold in ½ container of cool whip into the vanilla pudding, gently mixing until combined.
When pie crust is completely cooled place nilla wafers on the bottom of the crust, making a neat layer. Spread a thin layer of the pudding mixture on top of the wafers, just so it moistens them and forms a bottom layer. Put a layer of sliced banana on top of the pudding. Then put the rest of the pudding mixture on top of the bananas, followed by another layer of bananas. Then put the rest of the thawed whip cream on top, leaving a 2 inch border uncovered and revealing the vanilla pudding mixture. Then put more slices of bananas on top of the whip cream. Serve immediately or refrigerate until serving time.
