Banana Cream Pie II Recipe
Ingredients:
- 1 graham cracker pie crust*
- 1 (3 ounce) package instant vanilla pudding
- 8 ounces whipped cream (approximation, may be little less)
- 8 ounces cream cheese
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large bananas (should be firm and yellow)
- About 1/4 cup melted chocolate chips
- Chocolate rainbow sprinkles
Directions:
- Make pudding according to directions (I often use banana pudding instead of the vanilla or try to make a batch of vanilla and banana pudding and then mix the two). Set in fridge while you make the rest of the recipe.
- Cream together the cream cheese, sugar and vanilla extract. Beat whipped cream to form stiff peaks and then fold into cream cheese mixture.
- Remove pudding from fridge and line bottom part of graham cracker crust with a 1 inch-thick layer of pudding. Place bananas on top. Spoon cream cheese mixture over top. Top this with melted chocolate chips mixed with a little bit of heavy cream to thin it out. Lastly, sprinkle chocolate rainbow sprinkles over top.
- This recipe is quite tasty, especially with a homemade graham cracker crust. Here is how I make mine. Put about 1 1/2 cups (approximation) crushed graham cracker crumbs into a bowl. Add 1/4 cup sugar and mix briefly. Next, add 2/3 stick melted butter and 1 teaspoon vanilla extract. Mix well and then spoon into standard pie plate. When I make my graham cracker crusts, I normally do not use lots of butter because the crust often becomes very hard, especially after it has sat in fridge for quite a while. I also will put my crust in fridge very briefly to allow it to set.