Banana Cream Pie
This version of banana cream pie is very decadent starting with a buttery shortbread crust, a thin layer of cheesecake filling, then a traditional layer of banana cream (pudding and fresh bananas) and finished with whipped topping.
- 2 cups flour
- 2 blocks butter
- 1/2 cup chopped walnuts
Filling (1st layer)
- 8 ounce block cream cheese
- 1/2 cup powdered sugar
- 1 ounce cool whip (non dairy topping)
Filling (2nd layer)
- 5-6 bananas sliced
- 2 3.5 ounce boxes vanilla instant pudding
- 3 cups milk
Top layer - remaining cool whip
Mix flour, butter and walnuts. Press mixture on bottom of 9"x13" pan. Bake at 350 F for 15-20 minutes or until golden. Allow to cool.
Mix cream cheese, powdered sugar and 1 ounce of the cool whip. Spread over cooled crust.
Place sliced bananas over cream cheese layer. Mix 2 boxes of vanilla pudding with cold milk. Pour over bananas. Top with remaining cool whip and refrigerate for 1-2 hours before serving. Garnish with grated chocolate, nuts or fresh bananas if you prefer.