1 9-inch pie crust*
1 package banana instant pudding
2 cups milk
2 bananas, sliced
¼ cup brown sugar
1/3 cup rum (optional)
1 cup 35% whipping cream
Bake pie shell according to package directions. Cool. In
a medium bowl, whisk together pudding mix and milk. Slice bananas into rounds. Cover
the bottom of the pie shell with the banana slices. Sprinkle with brown sugar
and rum. Cover with the pudding. Whip cream and spoon in mounds over top. Chill
several hours before serving.
If you don’t tell people it’s not made from scratch, no
one will ever know. If you prefer the frozen kind that used to be sold in
grocery stores (don’t recall when I last saw one), use the kid friendly version
below and serve it frozen. Don’t add the rum if you’re using the graham crust
though, it may not hold together.
* I like the Pillsbury ones you find in the grocery store’s
refrigerator section, rather than the frozen ones that come in their own pie
plates, because they don’t tend to be smashed to bits when I open the box. I do
find them rather salty, though.
Kid Friendly Version
With no oven or blender to worry about, and a standard
table knife (no sharp edges) to cut the bananas, even your younger kids can put
this version together.
1 graham cracker crust
1 package banana instant pudding
2 cups milk
2 bananas, sliced
¼ cup brown sugar
2 cups Cool Whip
In a medium bowl, whisk together pudding mix and milk.
Slice bananas into rounds. Cover the bottom of the pie shell with the banana
slices. Sprinkle with brown sugar. Cover with the pudding. Spoon mounds of Cool
Whip over top. Chill several hours before serving.
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