Banana Cream Pie Dip Recipes

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

BANANA CREAM PIE III

Steps:

• Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
• Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
• Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.

BANANA CREAM PIE DIP

Steps:

• In a large bowl with a hand mixer, beat together the vanilla pudding mix and cold milk for 3-4 minutes or until thick and smooth. Set aside
• In a separate medium bowl, beat the cream cheese, vanilla, and salt until smooth.
• Add the cream cheese to the pudding and beat for another 1-2 minutes until combined.
• Gently fold in the whipped cream.
• Refrigerate until ready to serve.
• Serve with vanilla wafers, teddy grahams, graham crackers or fruit.

BANANA CREAM PIE DIP

Steps:

• In a medium bowl, combine the pudding powder and Half & Half; beat with an electric mixer or a whisk until well combined. Set aside.
• In a large bowl, beat the cream cheese and powdered sugar with an electric mixer until the mixture is well combined and fluffy. Add in half of the Cool Whip and continue to mix until combined. Add the remaining cool whip and mix well.
• Combine the pudding mixture with the cream cheese/Cool Whip mixture until it looks smooth and creamy.
• You can serve it immediately or refrigerate it for a few hours.
• To serve, decorate with some banana sliced and sprinkle with Nilla wafer crumbs. Serve it with Nilla wafers, chocolate pieces and banana slices.

BANANA CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; stir into cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. , In a large saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.

BANANA CREAM PIE DIP

Steps:

• Put the banana pudding mix in a medium bowl. Slowly pour in the milk while beating with an electric mixer on medium speed. Once all the milk has been added, increase the speed to high and beat until smooth and fluffy, about 2 minutes. Add the vanilla and salt and mix until combined. Roughly chop 2 of the bananas and stir them into the pudding mixture to combine. Transfer to a 9-inch pie dish. Refrigerate, covered, until chilled, about 2 hours.
• Thinly slice the remaining banana into rounds. Decorate the outer rim of the dip with a ring of overlapping banana rounds. Sprinkle the bananas with the sugar. Use a kitchen torch to caramelize and slightly burn the sugar on the bananas. Cover the top with whipped cream, making sure not to cover the bananas. Serve with vanilla wafers for dipping.