Caramel Banana Cream Pie

Ingredients for Nilla Wafer Crust:

3 cups Nilla Wafers plus remaining Nilla Wafers to garnish

1 TBS white sugar

1 unsalted butter

 

Directions for crust:

 

Crush the Nilla Wafers, this can be done in a food processor or in a ziplock bag, it should yield around  1 3/4 cups of crumbs.

 

Combine the crumbs and sugar

Melt butter and add to the Nilla Wafer mixture

With your hands mix the ingredients together, the warmth of your hands help form the ingredients . Press into a deep dish pie plate. Take a measuring cup with a flat bottom and form the crust into the plate, if the crust is a bit crumbly around the edges you can spray with a little Pam and reshape.

Bake in a preheated oven at 350 degrees for 5-10 minutes, pay attention to it and make sure it’s not getting to browned.

Allow to cool

 

Ingredients for pie filling:

1 8oz brick of softened cream cheese ( cut into cubes )

1 3.4 oz box of instant vanilla pudding

1 tsp vanilla extract

1 3/4 cups cold milk

1/4 cup brown sugar

14 oz can caramel flavored condensed milk

3-4 large bananas

2 tubs of cool whip

 

Instructions:

 

For the filling in a mixing bowl or kitchen aide combine instant pudding, vanilla extract, sugar and milk.

 

Beat until the mixture starts to get a little thick , slowly start incorporating the cream cheese into the pudding mixture, blend until smooth and thick.

 

Fold in 2 cups of cool whip

 

Slice the bananas and layer over the pie crust

 

Cover the banana slices with the caramel sauce , you don’t need to use the entire can, just enough to coat the fruit.

 

Cover with pudding mixture

Cover with remaining cool whip

 

Drizzle with more caramel sauce

 

Chill for 30 minutes or until ready to serve for dessert.