Easy Banana Cream Pie 

This no bake Banana Cream Pie is a delightful dessert that combines the sweetness of ripe bananas with a rich, creamy pudding filling, all nestled in a flaky pie crust. Topped with homemade whipped cream, it's a perfect treat for any occasion.

Full Recipe:

Ingredients

• 1 (9-inch) baked pie shell

• 2 packages (3.4 oz each) of Banana Cream Jell-O Instant Pudding and Pie Filling

• 2 cups cold milk

• 2 cups heavy whipping cream

• 1 teaspoon vanilla extract

• 6 tablespoons confectioners' sugar

• 4 large bananas, sliced

Directions

1. Prepare the Pie Crust
   Bake your pie shell according to the package instructions. Once baked, set it aside and allow it to cool completely. This step is crucial to prevent the filling from melting upon contact.

2. Make the Pudding Filling
   In a large bowl, combine the two packages of instant banana cream pudding mix with the cold milk. Whisk until the mixture is well combined and begins to thicken. Place the pudding in the refrigerator to chill while you prepare the whipped cream.

3. Prepare the Whipped Cream
   In the bowl of a mixer, add the heavy whipping cream and vanilla extract. Beat on high speed until the mixture starts to thicken. Gradually add the confectioners' sugar, continuing to beat until stiff peaks form.

4. Combine Pudding and Whipped Cream
   Gently fold 1½ cups of the prepared whipped cream into the chilled banana pudding mixture. Reserve the remaining whipped cream for topping the pie.

5. Assemble the Pie
   Arrange the sliced bananas evenly over the bottom of the cooled pie crust. Pour the banana pudding mixture over the bananas, spreading it evenly to cover them completely.

6. Top and Chill
   Spread the reserved whipped cream over the top of the pudding layer. Garnish with additional banana slices and a sprig of mint for a decorative touch. Refrigerate the pie for at least 2 hours, or overnight, to allow it to set properly.

Nutritional Information (per serving)

• Calories: 375 kcal

• Carbohydrates: 40 g

• Protein: 5 g

• Fat: 23 g

  • Saturated Fat: 14 g

  • Polyunsaturated Fat: 8 g

  • Trans Fat: 1 g

• Cholesterol: 62 mg

• Sodium: 128 mg

• Fiber: 3 g

• Sugar: 22 g