Banana and Graham Cracker Pie
I made this dessert the other day and it was a delicious super simple version of a banana cream pie that can be made quickly, left in the fridge, and can use up ripe bananas or use less than fully ripe bananas.
I can honestly report while this pie was sitting in the fridge it was noticed and I was asked where I had bought it. I took that as a compliment that the pie didn't obviously look homemade. If you would like to make the pie more from scratch you can make your own whipped topping and graham cracker crust.
Tip: when combining the pudding and cool whip or mixing the cool whip to be able to spread do not stir the cool whip, this will make it break down and make it become flatter and more watery, instead be sure to fold the cool whip to maintain it's structure.
Easy to make dessert that can use up ripe bananas
- 3 bananas
- 1 graham cracker pie crust
- 16 oz cool whip
- 3.4 oz banana instant pudding mix
- milk
Make banana pudding according to package instructions
Slice bananas and line graham cracker crust bottom with slices
Mix banana pudding with half of the cool whip
Cover bananas with pudding and cool whip mixture, filling about half of the crust
Fill the rest of the pie crust with a layer of plain cool whip
Top with any remaining banana slices and freeze for at least 30 minutes before serving for a firmer texture
Store in the freezer, when ready to eat allow to thaw before serving