Banana Cream Pie (Giveaway)

Scroll down to win a free pre-packaged version.

This has always been my go-to pie recipe.  Until we changed our diet to Gluten Free. (One reader uses GF to mean Good Food – cute, eh?)  So last week, I made an adaptation of this super easy desert but you aren’t going to get pictures.  Because, as cute as it was with green cool whip on it, and shamrock sprinkles, it ran all over my freezer.  Yeah, you don’t usually have to put Banana Cream Pie in the freezer, unless you’re me.  And being the detail time oriented person that I am, I put the whipped cream on top of the banana cream before it set.  In other words, a rookie mistake.  But after we scooped it out, and dubbed it “Pie-ding”, it was absolutely fab!  You’re gonna have to take my word for it. lol

Next week I’ll make some again for Easter I think, then I’ll post a pic.

Ingredients:

• 1 recipe pie crust  After it has chilled, press down into pie plate.  Bake 16 minutes and cool completely, unless you want Pie-ding.
• 1 pkg Kraft Instant Banana Cream Pudding (GF in Canada – always check!)
• 1 tub Cool Whip, defrosted  (I never said the recipe was healthy.)
• 2 bananas, not over-ripe

Directions:

1. Mix the Pie Crust recipe.  And then press into pie plate.  Bake 350 for 16 minutes.  Cool.  Or not.  Your choice.
2. Whip Pudding mix according to package directions.  Set aside.
3. Slice bananas onto pie crust, when cool.  Or not.
4. Scoop pudding over bananas.
5. Stir Cool Whip, and spread evenly over pudding.  We used 2/3 of a large tub.
6. Chill.  Or not.

NOTE: I’m also giving away a pre-packaged version of this pie, minus the bananas- (bananas in the mail!!  ewwww) tomorrow during our Gluten Free Party on Twitter!! If you leave a comment here, I’ll add your name to the list of tweeters that we draw a winner from.  This is only good within the continental US and Canada.   And a winner will be drawn Saturday morning.