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Banana Cream Pie Lush
Banana Cream Pie Lush
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Prep Time:
40 minutes
Total Time:
5 hours 40 minutes
Banana Cream Pie with sugar cookie crust, creamy vanilla layer, sliced bananas, pudding, and whipped topping - a decadent delight!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1/3 cup butter, melted
  • 1 1/2 teaspoons vanilla
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 3 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
  • 2 boxes (3.4 oz each) Jell-O™ banana cream-flavor instant pudding & pie filling mix
  • 3 cups cold milk
  • 1 firm medium banana, cut into 1/4-inch slices (about 1 cup)
Instructions:
  • Preheat oven to 375°F. Follow instructions on the pouch to make and bake drop cookies. Allow the cookies to cool completely for about 30 minutes. Save 4 cookies for garnishing.
  • 1. Process half of the remaining cookies in a food processor until coarse crumbs form. Transfer to a medium bowl. Repeat with the second half of the remaining cookies and add to the same bowl. 2. Mix in the melted butter and 1/2 teaspoon of vanilla extract until thoroughly combined. 3. Firmly press the cookie crumb mixture into the bottom of an ungreased 13x9-inch (3-quart) glass baking dish. Set aside.
  • In a large bowl, use an electric mixer on medium speed to blend cream cheese, powdered sugar, and 1 teaspoon of vanilla until smooth, making sure to scrape down the sides of the bowl often. Add 2 cups of whipped topping and mix well. Spread this creamy mixture over the cookie crust, then arrange a single layer of 2 1/2 cups of banana slices on top.
  • In a separate bowl, whisk together dry pudding mixes and milk for about 2 minutes until thick. Spoon the mixture over the banana layer and spread evenly. Then spoon the remaining whipped topping over the pudding layer and spread evenly. Cover and refrigerate for 4 hours.
  • Before serving, gently crush the remaining 4 cookies and sprinkle them over the pie. Top the pie with 1 cup of banana slices. Cut into 6 rows by 4 rows. Any extra pieces can be covered and refrigerated.

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