Click here for the crust recipe.
This is a recycled concept from 2 recipes:
Banana Cream Pie recipe #31, (click here) and the
Banoffee Pie recipe #150 (click here)
For the cream filling,
I used the recipe for the Banana Cream Pie
with a little bit of twist
by adding store-bought caramel topping.
The outcome is a lot better than the
Banoffe Pie and the Banana Cream Pie.
Using store-bought individual serving graham cracker crusts
such as the picture above is a convenient way to serve
this dessert as you can eliminate a lot of mess.
Spread half a jar of caramel topping evenly on the crust;
refrigerate for at least 1 hour.
I recommend using Mrs. Richarson's caramel topping,
if you have access to it.
I'm not into brands but I find this is the best kind
as the others are thinner in consistency
and tend to be runny when spread on the pie.
1 large (5.1 oz) instant Lemon Pudding mix
Combine these 3 ingredients in a bowl and whip until thick, but of spreadable consistency.
(If you have a food processor use it. It is the best for the job).
Spread cream filling on top of the bananas.
Top with cool whip or whipped heavy cream.
or pies out easily without any mess.
Notes: 1. To prevent the bananas from getting dark, sprinkle some Ever Fresh fruit protector found in the canning section of your grocery store.