Banana Cream Pie

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Ingredients:

1 4-serving size box of instant chocolate or vanilla pudding

1 c. cold water

1 14-oz. can sweetened condensed milk

2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo. (I normally cook one regular 10" crust and make a small- 4" bread pan one)

Lots of bananas (about 3 large)

1 pint whipping cream, divided

1/3 c. powdered sugar

Instructions:

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. 

In another bowl, whip the 1/2 pint of the cream until soft peaks form.  Add to the pudding mixture and gently fold in.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later!

Now divide the pudding mixture between the two pies (or just the one and little bread pan).

Whip the other 1/2 pint whipping cream, and add 1/3c powdered sugar.  Top the pies with it.

Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.
And there you have it–the best AND the easiest banana cream pie you’ll ever have or need!

Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.

*Both really good.