Mile High Banana Cream Pie

Mile High Banana Cream Pie

Luscious and gloriously simple to prepare, this banana cream pie is never a disappointment.  Cover the top with a  mountain of banana slices then frost it with a fluffy cloud of whipped topping.  Don't even bother to cut it, just put it in the middle of the table and pass out forks and napkins!

You'll need:
1 9 inch deep dish pie shell, baked
For the filling:
1 box [2.5 oz] dry whipped topping mix [I used Dream Whip]
2 3/4 cups half & half, divided
1 box [3.4 oz] banana cream instant pudding mix
1 box [3.4 oz] vanilla instant pudding mix
2 tsp pure vanilla extract
2/3 cup whipped cream cheese
3 large bananas, sliced
Topping:
1 [8 oz] frozen whipped topping, thawed

Cool the pie shell completely before filling.  To prepare the filling, using a mixer, whip together both envelopes of whipped topping with 1 cup of half & half for 3 minutes oruntil stiff peaks form.

Add both packages of instant pudding, 1 3/4 cups of half & half and 2 tsp vanilla extract.  Whip for another 2-3 minutes until thickened.  Add the whipped cream cheese and whip for another 1-2 minutes until light and fluffy. 

Spread half of the filling in the bottom of the pie shell.  Slice one banana and arrange on top pressing into the filling.  Cover the bananas with the remaining filling.  Cover and chill completely for at least 5 hours.

To serve, cover the top with the remaining sliced bananas and frost with whipped cream.  Serve immediately.  Yield: 6-8 slices