Easy Banana Cream Pudding Pie with Cream Cheese Crust

Easy Banana Cream Pudding Pie with Cream Cheese Crust

Easy Banana Cream Pudding Pie with Cream Cheese Crust

Ingredients:

Crust

1/2 cup Crisco Baking Sticks All-Vegetable Shortening
4 ounces (1/2 cup) brick-style cream cheese, softened (do not use lite or fat free)
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Filling

one 5.1-ounce box instant vanilla pudding mix (not cook-and-serve, not sugar-free or lite, not the 3-ounce size)
1 1/2 cups cold milk (I used fat-free skim; I recommend cow’s milk and not soy, almond, etc. because filling may not set up properly)
one 8-ounce tub Cool Whip or similar whipped topping, thawed to room temp, divided (lite or fat-free okay; real whipped cream deflates easily and isn’t recommended)
2 medium/large bananas, sliced into thin rounds (should be ripe but not overly ripe or they become mushy)
1 to 2 tablespoons lemon juice
about 2 1/2 to 3 cups coarsely chopped Nilla Wafers, divided (most of an 11-ounce box, reduced fat okay)
caramel or salted caramel sauce for drizzling, storebought or homemade

See full instructions : www.averiecooks.com

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