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Layered Banana Cream Pie


 1 (9 inch) pie crust, baked
4 ounces Philadelphia Brand Cream Cheese, at room temperature
2 tablespoons half and half
1 ½ cups half and half
1 (3 ½ ounces) package instant cheesecake flavor pudding and pie filling
3 bananas
1 cup heavy cream
1 tablespoon sugar
½ teaspoon vanilla extract

Beat cream cheese, on high, till light and fluffy, add 2 tablespoons half and half, beating until lump free.

Add remaining half and half, beating well.

Pour in the pudding mix; beat on low speed for 2 minutes.

Thinly slice 2 bananas and layer on the bottom of the pie shell.

Spread half of pudding mixture over bananas.  Thinly slice last banana and layer evenly over pudding mixture.  Spread remaining pudding mixture over bananas. 

Pour heavy cream into chilled bowl, sprinkle with sugar and add vanilla.  Beat cream until stiff peaks form.  Spread evenly over pudding mixture.

You can serve immediately or store in refrigerator.

 
 
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