Banana Cream Pie

My dad LOVES Banana Cream Pie. I generally make it around his birthday, Father's Day, and Easter. I made this particular variation on Easter this year and my mom had a leftover piece the next day for dessert. She texted me this message: "I don't even like banana cream pie and this is the best piece of pie I've ever tasted." Make this pie for your next family gathering and you'll be the new family favorite. :) 

Banana Cream Pie 

Preparation Time: 20-30 minutes    Serves: 8 servings

Ingredients: 

1 1/2 sleeves of honey graham crackers

6 T butter, melted 

1 small box of instant vanilla pudding mix 

1 cup milk (skim works fine) 

1 can of sweetened condensed milk 

1 tub of Cool Whip topping, thawed 

2-3 bananas 

Directions:

1. In a food processor, pulse the 1 1/2 sleeves of honey graham crackers until finely ground. Add in melted butter and pulse until the mixture resembles sand. 
2. Press mixture into a pie pan, pressing the mixture firmly into place along the bottom of the pie pan and up the sides using a measuring cup and your fingers. Place pie crust into freezer for 15-20 minutes. 

1. While your pie crust is in the freezer, beat the vanilla pudding mix, milk, and sweetened condensed milk together for 2-3 minutes. 
2. Gently fold 1/2 of the container of Cool Whip topping into the filling mixture. Set aside when combined. 
3. Pull your pie crust out of the freezer and line the base of the pie crust with sliced bananas. When entire base is covered with sliced bananas, smooth filling mixture over the top. 

4. Gently spread the remaining Cool Whip over the top, then cover and place in the fridge until it's time to serve.

Yum!