Banana Cream Pie

 TIME: 4 hr (rest for 3 hours)




INGREDIENTS:

1 pack Nilla wafers or gluten free option (or Nilla wafer crust if available)

Warm soften butter or ghee

6 ounces cream cheese softened (I used reduced fat)

1 can 14 ounces sweetened condensed milk

¾ cup cold water

1 package 3.4 ounces instant vanilla pudding mix

1 cup heavy whipping cream whipped (just whipped, DO NOT add any thing else to it)

2 medium bananas cut into 1/4-inch slices

2 teaspoons lemon juice

1 cup fresh blueberries

additional blueberries for garnish optional


METHOD

If Nilla wafer crust is not available, crush a packet of waffers. Spread warm soften butter even on crust and place in the oven for quick heating. Let cool in the fridge while the preparing filling, it needs to be strong enough to hold when serving the pie. 

In a large bowl, beat cream cheese until smooth. Beat in the condensed milk until smooth.  Then beat in the water and pudding mix. Fold in whipped cream.

In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.

Spread with half of the cream cheese mixture into Nilla wafer crust. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers. 

Serves: 8 servings. (Next time I'm going to do 2 pie crusts and double the bananas and blueberries to make 2 pies and top them off with some sweetened whipped cream.  As you can see in the picture these was tons on filling for just one pie)


 Sources: https://www.realmomkitchen.com/blueberry-banana-cream-pie/

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