Cocoa Puffs® Banana Cream Pie

By carvalhohm

Ingredients

• 2 1/2 cups Cocoa Puffs® cereal
• 1/3 cup butter, melted
• 1 package (4-serving size) banana cream instant pudding and pie filling mix
• 1 1/4 cups milk
• 1/2 cup frozen (thawed) whipped topping
• 2 medium bananas, sliced (1 cup)
• Additional thawed whipped topping
• Additional sliced banana
• Additional Cocoa Puffs® cereal, crushed

Details

Servings 8
Cooking time 260mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F.

2 In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.

3
Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.

4 Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.

For best results, be sure that crumbs for crust are finely crushed and look like graham cracker crumbs. Large pieces make it difficult to press mixture into pie plate.

1 Serving Calories210 ( Calories from Fat90), % Daily Value Total Fat10g10% (Saturated Fat6g,6% Trans Fat0g0% ), Cholesterol25mg25%; Sodium310mg310%; Total Carbohydrate29g29% (Dietary Fiber1g1% Sugars19g19% ), Protein2g2%