Thursday, March 27, 2014
Banana Cream Cheese Pie
2 graham cracker pie shells
1/2 cup of pecans, chopped
1 pkg (8 oz.) cream cheese softened
1 cup confectioners sugar
2 cartons (8 oz.) cool whip
1 box (3.4 oz.) French vanilla pudding mix
1 3/4 cup milk
chopped pecans for garnish
Sprinkle shells with pecans. Whip together cream cheese, sugar and ONE carton of cool whip. Divide evenly between the 2 pie shells, spreading to smooth. Slice bananas and divide between the 2 pies. Mix pudding with milk. Spread evenly over the bananas in each pie. Top each pie with 2nd carton of cool whip and sprinkle with nuts. Refrigerate about 1 hr. before slicing.
Comments: This recipe was given to me by a friend. Her directions were for making this in a 9 x 13 x 2 pan. She used 1 box of graham cracker crumbs, 1/2 cup sugar and 1/2 cup pecans mixed in a plastic bag, pressed into the bottom of the pan and baked at 300 degrees for 10 minutes. I changed that by using the 2 pie shells and sprinkling the nuts on the bottom of the shells. For her pudding mix she used 1 large pkg of the French vanilla pudding but due to the difference in the size of the 9 x 13 and the 2 round pie shells I cut that down to 1 small package and cut the milk by 1/4 cup so it would come out a little more like a pie than a pudding mix. For her topping she used whipping cream and added sugar. I made the change to another container of cool whip. Either way, this dish is simply delicious! And the changes are unlimited. You can use strawberries, blueberries, cherries, pineapple, on and on for your fruit. Just remember to pat dry any fruit with a lot of juice such as pineapples and cherries. You can also change the pudding flavor to fit your fruit. Maybe chocolate when using cherries. Or even pineapple when using pineapple. Have fun with this one.