Instant Banana Cream Pie

Instant Banana Cream Pie

INGREDIENTS

• 2 (3.5 oz) JELL-O Banana Cream Pie Instant Pudding packages 
• 4 cups milk
• 2 -3 ripened bananas, sliced
• 2 cups (16 oz) heavy cream
• 1 teaspoons vanilla extract
• 4 tablespoons confectioner's sugar
• 1 Shaws Pie Crust (from a 15 oz box)

DIRECTIONS

1. Preheat the oven to 450 degrees F.  Set 1 crust at room temperature for 15-20 minutes.
2. When crust is ready, place in a nonstick or glass 9" baking round for 9-11 minutes.  Take the crust out of the oven when the crust is just browning.  Set aside to cool.
3. Prepare instant pudding according to package directions.  Allow it to set in fridge for 5 minutes.
4. In the meantime, use an electric mixer to whip 1/3 cup heavy cream until soft peaks form.  Then, add 1/8 teaspoon vanilla extract and 2 teaspoons confectioner's sugar until stiff peaks form.  Using a spatula, gently fold the whipped cream into the pudding.  
5. Add sliced bananas to the bottom of the cooled pie crust.  Then, cover with the pudding mixture until crust is filled (you will have pudding left over for a rainy day!).
6. Refrigerate pie for 2 hours.  Before serving, use an electric mixer to whip the rest of the heavy cream until soft peaks form.  Then, add the rest of the vanilla extract and confectioner's sugar until stiff peaks form.  Use a spatula to spread on top of the pudding and pie OR serve separately with each piece.  Serve cold.

-Alyssa