Ingredients:

  • 1 (9-inch) pre-made graham cracker crust or store-bought shortbread crust
  • 1 (3.4 oz / 96g) box Instant Vanilla or Banana Cream Pudding Mix (not cook-and-serve)
  • 2 cups (475 ml) Cold Milk (Whole or 2% recommended)
  • 1 (8 oz / 225g) container Frozen Whipped Topping (like Cool Whip), thawed
  • 3 large ripe Bananas, sliced about 1/4 inch thick
  • 1 teaspoon Vanilla Extract (optional)
  • 2 tablespoons Toasted Pecans or crumbled Vanilla Wafers (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C) if using a traditional pastry crust. Blind bake the crust according to package directions until lightly golden. Cool completely on a wire rack. Skip this step if using a pre-made graham cracker crust.
  2. Make the Pudding Base: In a large bowl, combine the instant pudding mix, cold milk, and vanilla extract. Whisk vigorously for 2 minutes until the mixture begins to thicken noticeably. Allow it to sit on the counter for 5 minutes.
  3. Fold in the Whipped Topping: Gently fold about two-thirds of the thawed whipped topping into the thickened pudding mixture using a rubber spatula until just combined—do not overmix.
  4. Layer the Pie: Arrange half of the sliced bananas evenly across the bottom of the cooled pie crust. Spoon half of the pudding mixture over the bananas.
  5. Continue Layering: Layer the remaining banana slices on top of the first pudding layer. Gently spread the remaining pudding mixture over the top, smoothing the surface.
  6. Chill: Cover the pie loosely with plastic wrap (ensuring it doesn't stick to the surface) and refrigerate for at least 1 hour, or until the filling is firm.
  7. Top and Serve: Once chilled and firm, gently spread the remaining reserved whipped topping over the top of the pie. Garnish immediately with toasted nuts or wafer crumbs. Slice and serve cold.