Ingredients:
- 7-10 Graham Crackers (processed until crumb and added to 1/4 cup of melted butter or a prepared store-bought graham cracker pie crust
- 8oz brick of plain cream cheese at room temperature
- 1 box of vanilla jello pudding
- 1 1/2 cups of milk
- 4-5 bananas sliced
- 1 tub of cool whip topping
Directions For the Crust:
Crumble graham crackers and added 1/4 cup of butter to make it into a wet sand like consistency. Then gently press it into a pie pan to make the shape of the crust. Bake at 350 degrees for 5 minutes. Allow to cool.
Directions For the Cream Filling:
Use an electric hand mixer to beat the cream cheese until creamy. Then add vanilla instant pudding and milk. Once well blended fold in 1/4 of the tub of cool whip topping.
Place a layer of sliced bananas on the pie crust.
Then put half the cream filling in a layer and top with another layer of sliced bananas. Finish off with the remaining cream filling and top that with the remaining cool whip topping.
Refrigerate for 4-6 hours or overnight before serving. Garnish with sliced of thick bananas (optional). Note: If you decided to garnish with bananas on top do it just before serving so the bananas don't brown. Enjoy.
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