Turn a favorite fruit dessert into a pretty pie made fast with banana-flavored pudding and refrigerated pie crust.
cup caramel topping
tablespoon dark rum or 1 teaspoon rum extract
teaspoon ground cinnamon
box Pillsbury™ refrigerated pie crusts, softened as directed on box
medium bananas, cut into 1/8-inch slices
box (4 serving size) banana instant pudding and pie filling mix
cup whipping cream
Banana slices, if desired
Heat oven to 450°F. In small bowl, mix all sauce ingredients until well blended; set aside.
Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas. Refrigerate 2 to 4 hours or until firm.
Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.
You’ll want to use firm bananas for this recipe.
For extra speedy preparation, use thawed whipped topping to fold into the pudding.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.