Irish Banana Cream Pie
- For the Crust:
- 1 1/2 cup Nilla wafer crumbs (see note)
- 1/4 cup granulated sugar
- 6 Tbsp butter, melted
- For the Filling:
- 1 1/2 cup white chocolate, chopped
- 1/3 cup Bailey's Irish Cream
- 1 cup heavy cream
- 2 whole bananas
- 1 box (3.5 oz) Instant French Vanilla pudding
- 1 1/2 cup milk
- For the Topping:
- 8 oz Cool Whip
- 8 whole Nilla Wafer cookies, for garnish
Adapted from shugarysweets.com
For the crust, pulse Nilla wafers in food processor to make crumbs (see note below). Pulse in the sugar and melted butter. Press crumb mixture into bottom of 9inch pie pan. Bake in a 350 degree oven for 8-10 minutes. Remove and cool.
In mixer, beat heavy cream until stiff. In small saucepan melt white chocolate with Bailey's until smooth. Fold into heavy cream.
In small bowl whisk the pudding mix and the milk together. Pour into Bailey's and cream mixture.
To assemble, slice bananas and lay on bottom of crust. Pour pudding mixture over bananas and top with cool whip. Refrigerate 4 hours or overnight. Garnish with remaining cookies, slice and enjoy.
**Note: To get about 1 1/2 cup of crumbs I used about 1/3 of a 12oz box of Nilla Wafers.