Classic Banana Cream Pie with Pudding

Ingredients 1 (9 inch) baked pie crust 3 medium bananas, divided

2 ½ cups cold milk 2 (3.5 ounce) packages instant vanilla pudding mix 2 cups frozen whipped topping, thawed, divided

Directions Cut both of the bananas into thin slices, and line the bottom of the pie dough with the slices.

Fill a medium basin with chilled milk. Mix in pudding mix and whisk until well incorporated. Stir in 1/2 cup of whipped topping and cover the bananas in the crust. For at least three hours, refrigerate until solid.

Spread the leftover whipped topping over the pie when it's time to serve. Slice the last banana and place it on top of the topping.  

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