Banana Pie Delight Recipes

BANANA CREAM PIE DELIGHT

Steps:

• Preheat oven to 350F degrees.
• Spray an 8 x 8 or 9 x 9 inch baking dish with nonstick cooking spray.
• Prepare crust by adding the butter and flour to a bowl and blend using a large fork or pastry blender.
• Add crushed Nilla wafers and mix (don't crush the wafers too small, leave some bigger pieces for a crunch.)
• Press mixture into the bottom of prepared baking dish.
• The easiest way to do this is to put a little flour on your fingers and press it down.
• Bake at 350 degrees for 18-20 minutes or until light golden brown.
• Remove from oven and let cool.
• While the crust is cooling prepare the filling.
• In a large bowl using a stand mixer or a hand mixer add the softened cream cheese and powdered sugar.
• Cream the mixture until smooth.
• Stir in one cup COOL WHIP and set aside.
• Prepare pudding according to package directions (adding the 2 cups cold milk).
• Using a wire whisk, mix the pudding until thickened.
• When the crust is completely cooled spread on the cream cheese mixture evenly.
• Then add a single layer of sliced bananas.
• Next, add the prepared banana cream pudding and spread evenly.
• Top with remaining COOL WHIP
• Sprinkle the crushed vanilla wafers evenly over the top.
• Chill for at least 2 - 3 hours before serving.

BANANA PINEAPPLE DELIGHT

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

BUTTERSCOTCH BANANA PIE

Steps:

• Melt 75g of the chocolate in the microwave in 30 second bursts. Whizz the biscuits in a food processor into crumbs. Pour the melted chocolate onto the biscuit crumbs and whizz again. Spread the biscuit mixture across the base and up the sides of a 16-18cm shallow pie or cake tin, then put in the fridge to set
• Sprinkle the butterscotch pudding powder into the milk and whisk together until smooth. Slice the bananas. Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. The pudding will have started to thicken, so give it a brief whisk, then spoon it over the bananas. Put in the fridge for 5-10 mins to set. Melt the remaining chocolate and drizzle over the pie to serve.

BANANA CREAM DELIGHT RECIPE - (4/5)

Steps:

• Preheat oven to 350 degree. Prepare crust by adding the butter and flour to a bowl and blend using a large fork or pasty blender. Add chopped pecans and mix. Press mixture into the bottom of a 8 x8 or 9 x 7 x2 inch pan. Bake at 350 degrees for 18-20 minutes or until light golden brown. Remove from oven and let cool. While the crust is cooling prepare the filling. In a large bowl using a kitchen aid mixer or a hand mixer add the softened cream cheese and powdered sugar. Cream the mixture until combined. Fold in 1 - cup cool whip and set aside. Prepare pudding according to package directions adding the 2 cups milk. Using a wire whisk, mix the pudding until thickened. When the crust is completely cooled spread on the cream cheese mixture evenly. Add a single layer of sliced bananas. Add the banana cream pudding and spread evenly. Top with remaining cool whip. Sprinkle the crushed vanilla wafers evenly over the top. Be sure to seal all edges. Chill for at least 2 - 3 hours before serving. Cook's Note: Pecans can be omitted if you have a nut allergy or just prefer a plain shortbread crust.

BANANA PIE DELIGHT

Steps:

• Layer bananas in graham cracker pie crust.
• Combine pudding mix with the milk; fold in whipped topping. Pour over bananas in crust.
• Sprinkle cherries over pie and top with pecans. Refrigerate.