"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Banana Cream Pie Recipe

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This recipe for Banana Cream Pie, by , is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Ferrante


1 c. flour
2 T. granulated sugar
c. butter, softened
c. finely ground pecans

2 c. Cool Whip, thawed
c. chopped pecans

1 - 8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip, thawed
2 lg. bananas, sliced
2 pkgs. banana cream instant pudding
3 c. milk

Mix together all ingredients for crust and press into a 9x13 inch baking dish. Bake at 375 for 15 minutes. Remove from oven and let cool.

Beat cream cheese and sugar until smooth and fluffy. Stir in Cool Whip until combined. Spread over cooled crust. Place sliced bananas on top of cream cheese mixture.

Whisk milk and pudding mix for a couple of minutes until it begins to thicken. Pour over banana layer.

Spread Cool Whip on top and sprinkle with crushed pecans. Chill for a couple of hours or overnight before serving.

Personal Notes:
Personal Notes:
You can also divide this into a couple of pie plates if you want to serve it like a pie. It can be made with sugar free pudding mix and Cool Whip and fat free milk to make a great dessert for the diet conscious.




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