Banana Cream Pie



  • 1 (9-inch) pastry shell, unbaked
  • 4 ozs. cream cheese, softened
  • 1 1/2 s cold milk, plus
  • 2 tablespoons
  • 1 (3.4 oz.) pkg. instant vanilla pudding and pie filling
  • 2 bananas
  • 2 cups whipping cream


Bake pastry shell according to directions; cool. Set aside. With electric mixer, beat cream cheese until light and fluffy, 1 to 2 minutes.
Add 2 tablespoons milk and mix, scraping sides of bowl, until cream cheese is creamy and lump-free. Add remaining milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes.
Meanwhile, slice bananas and place in a single layer on the bottom of the cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour.
Whip cream until stiff peaks form and pipe or spread onto pie. Refrigerate 1 or more hours; slice and serve.
Makes 6 to 8 servings
Source: Wisconsin Milk Marketing Board

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