Banana Cream Pie
Submitted by: Amber MoellerMakes: 6-8 servings
- 1 (22 oz) can lemon pie filling
- 1 (14 oz) sweetened condensed milk
- 1 (3.4 oz) instant vanilla pudding
- 1 c. non-dairy whipped topping, thawed
- 2-3 ripe bananas, sliced
- 1 (6 oz) graham cracker pie crust
In a large bowl, mix lemon filling, condensed milk, pudding and whipped topping on low speed until well blended (about 1-2 minutes). Arrange a layer of bananas over crust. Top with half the filling. Repeat with second layer of bananas and filling. Refrigerate 10 minutes or until ready to serve. If desired, garnish with additional whipped topping and banana slices dipped in lemon juice.
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