I love banana pudding in any form I can make it, cake, bread, pudding or pie! If you have not enjoyed a slice of banana pudding pie, sweet sassy you have missed a true southern treat. I will type no more, I will let you get to making! Yummmmmmmmyyy!
Cookie Crust Ingredients:
46 Vanilla wafers
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter
Preheat oven to 350 degrees.
In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups).
Add sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate.
Bake until crust is dry and set, about 12 minutes. Let cool completely.
1 cup chopped vanilla wafers
8 vanilla wafers to top pie
8oz tub Cool Whip, divided
1½ cup milk
1 large box instant vanilla pudding
juice from one lemon
Slice the bananas into thin slices and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.
Prepare the filling. Whisk together the milk and pudding mix. Mix in half of the cool whip. Mix in 1 cup of chopped vanilla wafers and then the bananas. Pour into the cooled crust. Refrigerate for 30 minutes Top with the remaining Cool Whip, using a rubber spatula. Place the 8-10 remaining vanilla wafers on top of cool whip to decorate and you are ready to serve.
Kelli B 🙂