Holiday time means dessert time, so for Father's Day I went bananas. With Banana Layered Pie, a recipe from one of my many JELL-O cookbooks, JELL-O: Fun and Fabulous Recipes (just $2.99 from the Book Cellar!). As I always say, you can't beat a cool, no-bake treat for speed, ease, and taste. And this time the end product actually ended up looking a little like the picture. (Unlike the Memorial Day melba disaster. But then, the root of that ruckus was the always-a-cause-for-chaos, do-it-yourself crust. This time I stuck with Keebler's.) We haven't dug in yet (as the day's festivities haven't started), but I remain optimistic. Here are the how-to's:
Ingredients
2 1/4 cups milk
1 6-serving size pkg vanilla pudding
1 9" prepared graham cracker crust
2 bananas
1/2 cup Cool Whip
Lemon juice (In the name of laziness, I used that processed stuff in the plastic lemon.)
Directions
Pour milk into bowl. Add pudding mix. With an electric mixer at low speed, beat until blended, about 1 minute. Pour 1/2 cup of the pudding into pie shell.
Slice 1 banana and arrange the slices on top of the pudding. Top with 3/4 cup of the pudding.
Blend Cool Whip into the remaining pudding. Spread over the pudding in the pie shell. Chill about 3 hours. Slice the remaining banana and brush the slices with lemon juice (to prevent them from turning brown). Garnish the pie with the extra Cool Whip and arrange the bananas in the center.
2 comments:
This looks so delicious-I love banana cream pie, and I bet your dad did too! And I have a jello cookbook in my own collection-the same one my mom used to have! That's the great thing about jello-it endures through generations:)
Oh, my kind of pie! I like the no bake cheese cake..you know 2/3 cup sugar and brick of cream cheese and a container of cool whip. Whip that baby up and sometimes, they think you slaved for hours in the kitchen. It's good in a graham cracker crust, but you can layer it in wine glasses with some chocolate sauce from Trader Joe's or your favorite lemon curd for those lemon lovers.
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