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2 medium bananas, sliced
1 graham cracker pie crust (6 oz)
2 cups cold millk
2 pkg. vanilla instant pudding
2 cups thawed cool whip
1/4 cup caramel topping
Arrange banana slices on bottom of crust.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of whipped topping. Spoon mixture into crust.
Refrigerate 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping and sliced almonds.
You could also add some banana liqueur into the pudding mixture before pouring into pie crust.
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