Please excuse the grainy instagram photo. I wanted to show you what was going on inside of the pie since I forgot to snag a pic later. Oh, and please forgive me for the store-bought graham cracker crust. I just wasn’t in the mood to take on one more thing.
This pie is rich, but amazing. I absolutely loooooved it. I think it would be good served as bars too. I can picture it now… mmmmmmm.
So, you fill your pie crust with bananas, top with dulce de leche and then top it with “Not Yo Mama’s Banana Pudding” from Paula Deen. Oh my. It’s wonderful. There’s truly nothing else I can say. Just, go make it, tomorrow.
Banana Dulce De Leche Pie
1 Graham Cracker Pie Crust
2 Bananas, sliced
1 Can Dulce De Leche
1 Cup Milk
1 3.4 Oz Box French Vanilla Instant Pudding
4 Oz Neufchatel Cheese, Softened
1/2 (of a 14 oz can) Can of Sweetned Condensed milk
1/2 Container (6 oz) Cool Whip, defrosted
In a large bowl, combine the pudding and milk and set aside.
In another bowl, beat the cream cheese until smooth, and then add the sweetened condensed milk and beat again until smooth.
Add the pudding into the cream cheese mixture and stir until evenly combined.
Add 1/3 of the cool whip to the bowl, and gently fold it into everything. Add the remaining cool whip and fold until completely combined. Adding a little at a time is keeping it lighter vs just whipping it all together.
Layer the sliced bananas on the bottom of the pie crust and pour the dulce de leche all over it. You most likely will only use 3/4 of the can. That’s fine.
Add the filling on top and chill for at least a few minutes before serving