INGREDIENTS

Servings: 32 servings or 4 (9-inch) pies, 8 servings each
  • 1 lb. vanilla pudding and pie filling
  • 3-1/2 cold milk
  • 3 lb. large bananas, divided
  • 1 lb. NILLA Pie Crusts (9 inch)
  • 1 lb. whipped cream whipped
  • 1 lb. caramel sauce

DIRECTIONS

  1. Prepare  pudding mix with milk as directed on package.
  2. Slice  1 of the bananas into each pie crust; top evenly with pudding. Slice 1 of the remaining bananas evenly over each pie; cover with whipped topping.
  3. Refrigerate  at least 2 hours or overnight. To serve, drizzle 1 Tbsp. caramel topping over each slice of pie.
  4. Garnish

    Garnish with crushed Nilla Pieces and bruleed banana slices.

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