banana cream pie recipe?

banana cream pie

I

what you need

2 medium ripe bananas, sliced

1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

2-1/2 cups cold fat-free milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

2 cups thawed COOL WHIP FREE Whipped Topping, divided

Make It

PLACE half of the banana slices on bottom of crust. Set remaining banana slices aside.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.

REFRIGERATE 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Easy Chocolate Banana Cream Pie

Prepare as directed, using JELL-O Chocolate Fat Free Sugar Free Instant

Total Time: 3 hr 55 min.

Prep: 35 min.

Inactive: 3 hr 0 min.

Cook 20 min

Ingredients

Cooking spray

12 graham cracker squares (6 full sheets)

2 tablespoons butter, softened

1 1/2 teaspoons unflavored gelatin

3 tablespoons boiling water

1/3 cup, plus 1/2 teaspoon sugar

3 tablespoons all-purpose flour

2 egg yolks

1 1/2 cups 1 percent lowfat milk

1 teaspoon vanilla extract

2 cups sliced banana (3 medium bananas)

1/4 cup whipping cream

1/2 teaspoon sugar

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

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Cooking spray

12 graham cracker squares (6 full sheets)

2 tablespoons butter, softened

1 1/2 teaspoons unflavored gelatin

3 tablespoons boiling water

1/3 cup, plus 1/2 teaspoon sugar

3 tablespoons all-purpose flour

2 egg yolks

1 1/2 cups 1 percent lowfat milk

1 teaspoon vanilla extract

2 cups sliced banana (3 medium bananas)

1/4 cup whipping cream

1/2 teaspoon sugar

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Preheat the oven to 350 degrees F.

Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

really good banana cream pie INGREDIENTS 1 (9 inch) prepared graham cracker crust 1 large banana, sliced 2 cups cold milk 2 (3.5 ounce) packages instant vanilla pudding mix 1/2 teaspoon ground cinnamon 1 (8 ounce) container frozen whipped topping, thawed 1/4 cup caramel ice cream topping DIRECTIONS Place banana slices in bottom of pie crust. In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute. Gently stir in whipped topping to pudding, then spoon mixture into pie crust. Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

Banana Cream Pie made easy

Ingredients

3 cups heavy cream

1/2 cup crushed ice

1 (3.5 ounce) package instant banana pudding mix

1 (3.4 ounce) package instant vanilla pudding mix

3 bananas, sliced

1 (9 inch) pie shell, baked

1 cup heavy cream

Directions

1. Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.

2. Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.

3. In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving.