1 (6 oz) ready-to-use shortbread or graham cracker crumb crust
2 small boxes (3.4 oz each) banana cream instant pudding
2 cups half & half
1 bar (8 oz) cream cheese softened
1/3 cup granulated sugar
1 carton (8 oz) Cool Whip thawed
sliced bananas & mini Nilla wafers for garnish
In a mixing bowl, combine the dry pudding mix and half & half. Stir with a wire whisk for about 1-2 minutes or until the pudding mix is completely dissolved. Let it sit for a few minutes in the bowl so it can thicken up.
Spread 1½ cups of the banana pudding into the bottom of the pie crust. Set aside the remaining half of pudding mix.
In a mixing bowl, add the softened cream cheese and granulated sugar. Beat until combined and creamy. Add the Cool Whip and mix until combined.
Add half of the Cool Whip mixture into the remaining half of banana pudding mix. Stir together. Spread this evenly over the 1st layer in the pie crust.
Spread the remaining Cool Whip mixture on top of the pie for the 3rd layer.
* If wanted, save the 3rd layer in the fridge and then you can pipe it on top of the pie before serving (as pictured in the post).
Cover the pie with the enclosed plastic lid from the crust. Refrigerate for 8 hours or overnight.
Adapted from togetherasfamily.com