Banana Cream Pie

Watch the video: https://www.youtube.com/watch?v=l-cPTYWzsYE

8” prepared graham cracker pie crust

4 oz. cream cheese (softened to room temperature)

2 tablespoons sugar

1 small box instant, banana, pudding mix

1 cup milk

1 - 16 oz. tub whipped topping

8 small bananas or 4 large bananas

Vanilla Wafers

Beat cream cheese and sugar until smooth. Beat in 1/3 tub of the whipped topping (no need to be exact, just eyeball it). Spread evenly in graham cracker pie crust. Beat together banana pudding mix and milk until well blended. Fold in 1/3 tub whipped topping. Spread evenly on top of the cream cheese layer. Top with the remaining 1/3 tub of whipped topping. Refrigerate all day or over night before serving. When ready to serve, cut each piece, and top with a sliced, small banana and 3 vanilla wafers. Enjoy!

Tips:

I like to super chill this pie before serving, and place the pie in the freezer for an hour or two, just before serving. Do NOT completely freeze, or the pie will be rock hard solid, and you will have to let it thaw before eating.

It's the fresh banana that makes this pie, over-the-top delicious. Add banana only when serving each piece. One, small banana works great for each piece, or one, large banana for two pieces.

Add vanilla wafers only when ready to serve. Otherwise, they will get soggy and they are meant to be crunchy fresh.