Easy No-Bake Banana Cream Pie

Ingredients

Vanilla Wafer Crust for 9 inch Pie Pan or Baking Dish

1 ½ cups fine vanilla wafer crumbs about 30 to 35 cookies

2 tablespoons granulated sugar

5 tablespoons butter melted

Banana Filling:

14 oz. can Eagle Brand sweetened condensed milk
¾ cup milk of choice

2 - 3.4 oz. boxes instant banana cream or vanilla pudding

Whipped Topping Layer:

16 oz. container Cool Whip or whipped topping thawed divided, will use 2 cups in filling and remainder on top of pie

4 bananas 2 sliced thick for bottom of pie, 1-2 bananas sliced thick for the top of the pie

Instructions
 
Starting with pie crust

To make your crust, combine the wafer cookie crumbs, sugar and the melted butter in a large bowl. Mix until you've reached the texture of wet sand. Transfer the crust mixture into the prepared tin.

Using your fingers or the back of a measuring cup, press the crust mixture into one even layer along the bottom and sides of the tin.

Place the crust in the fridge or freezer to set while you make the filling.

Banana Cream Filling:

In a large bowl, use a mixer or whisk together sweetened condensed milk, milk, and pudding mix.
Fold in 2 cups of whipped topping.

Layer 2 bananas, sliced thick for bottom of pie before adding the filling. Once you've layered the bananas on top of the pie crust, pour the filling into prepared pie crust.

Refrigerate 2 hours to set.

Whipped Cream Layer

Garnish with additional 2 cups of whipped cream and 2 more bananas, sliced on top. (Nilla Sprinkles if desired)

Cut and serve.

*Notes*

Store banana cream pie loosely covered with plastic wrap or foil in the refrigerator for up to 3-4 days. Bananas will start to brown after a few days, but this pie is so good, it's not going to last long!

Recipe by: Kim Lange, https://www.thebakingchocolatess.com/easy-no-bake-banana-cream-pie/#recipe