Time: 30 minutes
Yield: 8 servings
Recipe inspired by my dear friend Cindi Schut
1 3.4 ounce package vanilla pudding
1 3/4 C half and half
1 8 ounce container cool whip
1/2 C sour cream
1 box Nilla wafers
1 T sugar
5 T melted butter
1. In your stand mixer or large mixing bowl beat the pudding with the half and half until thick and smooth.
2. Add 1 C of the cool whip, dash of salt and sour cream. Beat until combined.
3. In a small food processor grind some of the Nilla wafers. You need 2 cups of crumbs for the crust.
4. Pour the crumbs, sugar, butter and salt into a small bowl. Mix all ingredients together with a wooden spoon.
5. Press the crust into a 9 inch deep dish pie plate. Use a small measuring cup to press the crumbs in place.
6. Slice your bananas and lay half of them in a single layer along the crust.
7. Cover the bananas with half of the pudding mixture.
8. Layer Nilla Wafers in a single layer over the top of the pudding.
8. Cover the Nilla Wafers with the rest of the pudding.
9. Cover the pudding with the rest of the bananas, laying them out flat in a single layer. (I swear I took a picture of the final banana layer...but I think someone must have snuck into my house and stolen it from my computer. Nasty trick, don't you think! Please don't be fooled by the lack of picture...remember the final banana layer, okie doke?)
10. Top the pie with the rest of the cool whip.
11. Cover and refrigerate for at least 1 hour. This pie is best served within 24 hours of making.