Dulce de Leche Banana Rum Pie

By DeliciouslyDished

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Ingredients

• 1 cup mashed ripe bananas (2 medium)
• 2 teaspoons lemon juice
• 1/3 cup Original Bisquick mix
• 1/4 cup sugar
• 3 tablespoons butter, melted
• 3 tablespoons dark rum
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 2 eggs
• 1 1/2 cups frozen (thawed) whipped topping
• 1/2 cup dulce de leche milk caramel spread
• 4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed

Preparation

Step 1

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of the rum, the condensed milk and eggs until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 2 hours or until well chilled.

Spread whipped topping over pie to within 1/2 inch of edge. In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.