Prep 15 mins
Cook 4 hrs
I saw this recipe in Family Circle magazine this month. I love banana cream pie and this looked so delicious and easy I just had to try it! This is a fabulous pie... little effort and oh so good! Cook time = chill time.
- 1 banana, sliced
- 1 premade graham cracker pie crust
- 473.18 ml cold milk
- 2 (192.77 g) package French vanilla instant pudding
- 473.18 ml thawed french vanilla Cool Whip
- Place banana slices in crust.
- Pour milk into bowl.
- Add pudding.
- Beat with wire whisk 2 minutes.
- Gently stir in one cup of Cool Whip; spoon into crust.
- Refrigerate 4 hours.
- Top pie with remaining Cool Whip.
5 stars for quick & easy & tasty! I used a refridgerated pie crust & just baked & cooled before adding the mixture. I was also unable to find french vanilla cool whip but had vanilla flavored whipping cream on hand (Cooks brand). I subbed it for the cool whip & was OH SO GOOD!
So easy and So good!!! Everyone loved this pie and I loved how easy it was to make! I did not have french vanilla cool whip so I added some vanilla sugar to whipping cream. This kept well in the fridge overnight. Thanks KC for posting this recipe!! You Rock!
A quick easy dessert that we all enjoyed. French vanilla pudding was easy to find, however, French vanilla Cool Whip seems to have disappeared from the stores. No matter...I bought regular Cool Whip and made the recipe as written. The only addition was a drizzle of chocolate syrup on the top to satisfy the chocolate beast that lurks within my DH! :-) Also, I froze the pie, rather than refrigerating. This has inspired other combinations of puddings and fruit that we're planning to try out...chocolate with raspberries for instance.