Pat's OREO Banana Cream Pie
average rating
prep time:
total time: 30 min. plus freezing
ingredients
20 OREO Cookies, finely crushed (about 1-3/4 cups)
1/4 cup butter, melted
3 cups half-and-half
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 tsp. vanilla
2 Tbsp. butter, cut into small pieces
3 ripe, but firm bananas, sliced
1 cup thawed COOL WHIP Whipped Topping
Additional OREO Cookies, for garnish
directions
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.
SERVE with a hot cup of MAXWELL HOUSE Coffee.
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
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