Black-Bottom Banana Cream Pie
73 Review(s)
4 Hr 30 Min
Prep : 30 Min Cook: 4 Hr
Make this traditional cream pie in a flash with instant pudding!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/4 cup butter, divided
2
14 Golden Oreo Cookies, finely crushed (about 1 cup)
3
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
4
2 large bananas, sliced
5
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
6
1-1/2 cups cold milk
7
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Melt 2 Tbsp. butter; mix with cookie crumbs. Reserve 2 Tbsp. crumb mixture; press remaining onto bottom and up side of 9-inch pie plate. Step 2
Microwave chocolate and remaining butter in microwaveable bowl on MEDIUM 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread onto bottom of crust. Top with bananas. Step 3
Beat pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours. Top with Cool Whip and reserved crumb mixture just before serving. Kraft Kitchen Tips!
Variation
Prepare using non-hydrogenated margarine, Jell-O Vanilla Fat Free Instant Pudding, skim milk and Cool Whip Light Whipped Topping.
Make Ahead
This irresistible pie can be stored in the refrigerator up to 24 hours before serving.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Total fat 12 g
18 %
Saturated fat 8 g
40 %
Cholesterol 15 mg
Sodium 200 mg
8 %
Total carbohydrate 31 g
10 %
Dietary fibre 2 g
8 %
Sugars 21 g
Protein 2 g
Vitamin A
6 %
Vitamin C
4 %
Calcium
4 %
Iron
4 %
Servings
12 servings, 1 piece (100 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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