Jello Banana Cream Pie Recipes

CREAMY BANANA PIE

Steps:

• Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. , Slice 3 bananas; fold into custard along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours. , Just before serving, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers.

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.

EASY BANANA CREAM PIE

Steps:

• Place half of the banana slices on bottom of crust. Set remaining banana slices aside.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
• Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.

SUGAR FREE BANANA CREAM PIE

Steps:

• Beat both boxes of pudding mix into 2 3/4 cups milk, adding any amount of vanilla extract you want, in a large bowl with a wire whisk for 1 - 2 minutes.
• Using a large spoon spread a little bit of the pudding mixture on the bottom of the pie crust for the first layer of pudding, followed by adding a layer of sliced bananas on top of the pudding layer. Continue doing this until you run out of pudding mix and banana slices. You may use more or less bananas according to your preference.
• Using a small icing spatula or a spoon apply some whip cream to the top of the pie, covering it all the way around.
• Sprinkle some cinnamon powder into the palm of your hand and then gently dust the cinnamon powder lightly over the top of the pie by gently using your hand/fingers.
• You may serve the pie now or place it in the refrigerator for an hour to chill (my recommendation). Leftovers should be placed back into the refrigerator to keep cool.

BANANA CREAM PIE RECIPE

Steps:

• Arrange banana slices on bottom of crust.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Pour into crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving. Drizzle with caramel topping.

EASY BANANA CREAM PIE

Steps:

• In a large bowl, whisk the pudding mix and milk 2 to 3 minutes, or until it has thickened. Fold in the cool whip and bananas.
• Spread the filling evenly into the pie crust.
• Chill at least 2 to 3 hours before serving. Top with any remaining cool whip (or whipped cream) and fresh bananas. Slice and serve chilled.