This has got to be the easiest, most delicious summer dessert ever. My husband isn’t a huge dessert person (especially ones that don’t involve chocolate), but he requests this at least a few times every summer. Plus, it’s a huge hit with my daughter, who asked for “mo nana pie peese” after dinner tonight. (See, it’s so good, it’s inspires full sentences from 21-month-olds!)
Banana Cream Pie
1 package Banana Cream Jell-O Pudding
2 cups milk
2 ripe bananas
1 Nilla Wafer crust
1 tub of Cool Whip
*To make this healthier, I buy the sugar free, fat free pudding mix, use skim milk and buy fat free Cool Whip. I also occasionally make my own Nilla Wafer crust using the reduced fat cookies and light butter.
Add milk to pudding mix and whisk for two minutes. Allow to set in the refrigerator for a few minutes. When the pudding has set, add about two cups of the Cool Whip to the pudding and mix well. Place a layer of sliced bananas on the bottom of the crust, and then top with a layer of the pudding. Alternate bananas and pudding until you reach the top of the crust. Top the entire pie with more Cool Whip, and you’re done!