It's Pie Day! Or Pi Day. Here, let me break it down for you:
March 14 = 3-14 = 3.14 = Pi
Get it? I love a good play on words.
So in honor of Pi Day, I'm sharing a pie version of one of my favorite desserts. Banana pudding is a hit in my household and with my friends, but it gets sort of lame making the same type of dessert over and over again. I decided to switch up this classic into a pie form, and boy did it deliver!
I used the vanilla wafers to make a crust, and then filled it with a layer of bananas, a layer of vanilla pudding and then topped it with Cool Whip. I let it set in the refrigerator for a solid 2 hours to let it firm up, which also made it easier to slice into pieces. So yummy. Enjoy!
- 3 cups mini vanilla wafers
- 4 tbsp. light butter, melted
- 2 large bananas, sliced
- 3 cups prepared sugar-free vanilla pudding, made with reduced-fat milk
- 2 cups light Cool Whip
- Extra mini vanilla wafers, for decorating (optional)
Preheat oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray and set aside.
In a food processor, blend vanilla wafers to make crumbs. Mix crumbs with melted butter. Press in the bottom and up the sides of the pie plate. Bake for 10 minutes or until lightly brown. Remove from oven and allow to cool.
Once piecrust is cool, layer banana slices in an even layer on the bottom. Top with vanilla pudding. Spread Cool Whip over top, leaving some of the vanilla pudding showing around the edges. Decorate with extra mini vanilla wafers.
Refrigerate for at least 2 hours before serving.
Source: SK Original
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