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Dulce de Leche Banana Rum Pie
cup mashed ripe bananas (2 medium)
teaspoons lemon juice
cup Original Bisquick™ mix
tablespoons butter, melted
tablespoons dark rum
can (14 oz) sweetened condensed milk (not evaporated)
cups Cool Whip™ frozen whipped topping, thawed
cup dulce de leche milk caramel spread
chocolate-filled tubular-shaped pirouette cookies, coarsely crushed
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of the rum, the condensed milk and eggs until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 2 hours or until well chilled.
Spread whipped topping over pie to within 1/2 inch of edge. In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.
No nutrition information available for this recipe.
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