OREO Banana Cream Pie
Prep: 30 min
Total: 4 hr 30 min
servings total: 12 servings
What you need
20 OREO Cookies, finely crushed (about 1-3/4 cups)
1/4cup butter, melted
2 egg yolks
2Tbsp. butter, cut into small pieces
3 ripe, but firm bananas, sliced
1cup thawed COOL WHIP Whipped Topping
Additional OREO Cookies, for garnishmake it
COMBINE crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
ADD half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
PLACE half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
REFRIGERATE 4 hours or until set. Top with COOL WHIP just before serving. Garnish with OREO Cookies.
TIP: Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Instant Pudding, prepared as directed on package using 2-3/4 cups half-and-half, in place of the homemade custard