Ingredients
- CRUST:
- 1 Pillsbury refrigerated pie crust
- 2 t sugar
- 1/4 t cinnamon
- FILLING:
- 2 large bananas
- 1 1/2 c milk
- 1 (3.4 oz) banana cream or vanilla instant pudding and pie filling
- 1 (12 oz) container frozen whipped topping, thawed
Preparation
Step 1
CRUST:
Preheat oven to 450
Let stand in the package at room temperature for 15 minutes.
Combine sugar and cinnamon.
Unfold the crust and place in bottom and up sides of pie plate. Fold the extra crust under to form a thick rim. Press around the edge with a fork. Prick the bottom and sides of the crust about 20 times.
Sprinkle water on the crust.
Sprinkle with the sugar mixture.
Bake 9-10 minutes or until lightly browned.
FILLING:
Slice bananas and place in bottom of baked crust.
Combine milk and pudding mix in mixing bowl. Beat with a whisk for 2 minutes or until pudding begins to thicken.
Gently fold in 1 cup of the whipped topping. Quickly spread the mixture over the bananas.
Refrigerate 1 hour.
Decorate the top with the rest of the whipped topping (use accent decorator)