Banana Pudding Pie Recipe

Ingredients

1

                        crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

24

vanilla wafer cookies

1

box (5.1-oz) banana cream instant pudding and pie filling mix

2 1/4

cups cold milk

2

medium bananas, cut into 1/4-inch slices (about 1 1/4 cups)

1

cup frozen whipped topping, thawed

Preparation

Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. Reserve 8 vanilla wafer cookies; coarsely crush remaining 16 cookies. Set aside.

In large bowl, beat pudding mix and cold milk with whisk about 2 minutes or until thickened.

Spoon and spread 3/4 cup pudding into bottom of cooled baked shell. Top with half of the crushed vanilla wafer cookies and half of the banana slices. Repeat layers; top with remaining pudding. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.

When ready to serve, remove plastic wrap from filling. Top each serving with a dollop of whipped topping and a vanilla wafer cookie. Store loosely covered in refrigerator.