Banana Cream Pie in NILLA Crust
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  • 1 lb. plus 3 oz. vanilla pudding and pie filling
  • 2 qt. cold milk
  • 3 lb. large bananas, divided
  • 4 each NILLA Pie Crusts (9 inch)
  • 1 lb. whipped cream whipped
  • 1-1/2 lb. caramel sauce


  • Prepare  pudding mix with milk as directed on package.
  • 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.
  • Refrigerate  at least 2 hours or overnight. To serve, drizzle 1 Tbsp. caramel topping over each slice of pie.

Recipe Tips

GarnishGarnish with crushed Nilla Pieces and bruleed banana slices.


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