Banana Pudding Pie

Banana Pudding Pie Ingredients 1 frozen deep dish pie crust (from 12 oz. pkg.) 2 1/4 c. milk 1 bx. (6-serving size) banana instant pudding & pie filling mix 2 med. bananas, cut into 1/8-inch slices 24 vanilla wafer cookies 1 c. frozen (thawed) whipped topping Heat oven to 400°F. Bake pie crust as directed on package for one-crust baked pie shell. Cool completely, about 30 mins. Reserve 8 vanilla wafer cookies; coarsely crush remaining 16 cookies. Set aside. In large bowl, beat milk and pudding mix with whisk about 2 mins. or until thickened. Spoon 3/4 c. pudding into cooled pie shell. Top with 1/2 the crushed vanilla wafer cookies and 1/2 the banana slices. Repeat layers; top w/ remaining pudding. Cover surface of pie w/ plastic wrap. Refrigerate 3 hrs. to blend flavors. Just before serving, remove plastic wrap. Top each serving w/ a dollop of whipped topping & a vanilla wafer cookie. Cover & refrigerate any remaining pie. Banana Pudding Pie Ingredients 1 frozen deep dish pie crust (from 12 oz. pkg.) 2 1/4 c. milk 1 bx. (6-serving size) banana instant pudding & pie filling mix 2 med. bananas, cut into 1/8-inch slices 24 vanilla wafer cookies 1 c. frozen (thawed) whipped topping Heat oven to 400°F. Bake pie crust as directed on package for one-crust baked pie shell. Cool completely, about 30 mins. Reserve 8 vanilla wafer cookies; coarsely crush remaining 16 cookies. Set aside. In large bowl, beat milk and pudding mix with whisk about 2 mins. or until thickened. Spoon 3/4 c. pudding into cooled pie shell. Top with 1/2 the crushed vanilla wafer cookies and 1/2 the banana slices. Repeat layers; top w/ remaining pudding. Cover surface of pie w/ plastic wrap. Refrigerate 3 hrs. to blend flavors. Just before serving, remove plastic wrap. Top each serving w/ a dollop of whipped topping & a vanilla wafer cookie. Cover & refrigerate any remaining pie.