Rice and chicken with turmeric and paprika.
| Prep Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) prepared graham cracker crust
- 1 large banana, sliced
- 2 cups cold milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- ½ teaspoon ground cinnamon
- 1 (8 ounce) container frozen whipped topping, thawed
- ¼ cup caramel ice cream topping
Instructions
- Place banana slices in bottom of pie crust.
- In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
- Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
- Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 300 mg |
| Sugars | 24 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Alas I couldn’t find banana pudding mix, as I had planned to use 1 pkg of each as suggested. So instead, I pureed banana & used that to replace 1 cup of the liquid. Upon tasting it, my adult son — whose birthday this was for — said it will probably be his birthday “go to” from now on! Thank you. 🙂
Like a few others, my pie never set. I refrigerated for several hours. It had the consistency of soup. Pretty disappointing for a birthday pie. It did taste good though.
This was so delicious! I used Vanilla Wafers for decor and made my own caramel sauce and whipped cream.
Today marks the second day I made a banana cream pie and it came out great just waiting on it to chill . Thank You for the recipe all recipes
This has been my go-to summer party dessert for years. The caramel topping can be hard to find in stores, but I’m sure you can find it online. This pie gets compliments every single time!
My family’s new favorite!
The pudding became like soup. Tasty but visually unappealing.
First time I’ve ever made this banana cream pie. I was questioning the cinnamon, but the day after it was made my husband said it was so delicious. He also said the cinnamon added something to the pie. Very happy with it, I would make it again for sure.
Like others suggested, I used the same amount of milk that the recipe called for but used one 3.4 oz pkg of pudding and one 5.1 oz pkg of pudding. Filling was just right!
Just like any time I make something, I read the reviews on the recipe first. The changes I made after reading the reviews made this turn out fantastic, according to my Christmas guests. I used 1 small box of banana cream pudding and 1 large box of vanilla pudding, with keeping the milk at just about 2 1/4 cups. I used an additional banana, placing a layer of banana on the bottom of the pie and a layer of banana on top of the pudding filling before putting then cool whip on it. I also only added in a sprinkle of cinnamon – maybe 1/8 tsp, as I didn’t want it to overpower the banana flavor, but rather wanted it to compliment it. I also eliminated the caramel sauce altogether. I felt it wasn’t unnecessary. This set up so well that it even held together nicely when cut & served!
I made this recipe twice. The first time I used a regular crust , but otherwise followed the recipe and it turned out soupy. So, I tried it again using some of the suggestions in the reviews. I made a graham cracker crust from scratch, cooling it overnight in the refrigerator.
Yes, I will make it again! Me and my family ate it in one sitting!
Very good ,I added more banana’s ,used ice cream topping. Purchased a ready made crust.
Delicious even thought we forgot to add the caramel sauce
Great recipe! I also tweaked it using banana nd vanilla pudding and only one cup of milk a big hit!
Very easy and really good. I used 1 vanila pudding and 1 banana cream pudding and added an extra banana sliced in the middle. We like lots of banana flavor.
I made this for a last minute family get-together today & everyone who was lucky enough to get a slice loved it! I didn’t have Vanilla Pudding, & living out in the sticks I used what I had in the pantry, which was Cheesecake Pudding. I also omitted the caramel sauce because, well, I didn’t have that either. It was still a huge hit. Next time I will make it exactly by the recipe. Will most likely need more stars to rate it.
I made a graham cracker crust from scratch especially for this pie. I did use two bananas for this pie because after slicing the first, it didn’t seem to be enough. I made the pie fillng a little thicker by cutting back on the milk by a half cup. For a lighter pie, I used sugar free french vanilla pudding and “light” whipped topping. The whole family loved this pie.
This pie was delicious. I followed the recipe exactly and it turned out perfectly. I did have a little bit of extra filling, so I made a couple of custards.
This was easy to make, and very sweet (a little too sweet with the caramel topping), but just lacked flavor. It might be better with banana pudding, rather than vanilla or at least one of each. I’ve also decided I don’t like instant pudding (has a weird “mouth feel”), so maybe the cook and serve kind would be a good sub. Actually, just making my own pudding and whipped cream would probably do the trick, but then it’s not a quick, easy dessert anymore!
Simple but delicious!