INGREDIENTS
Store-bought graham cracker crust
1 (3.4 oz.) package banana cream instant pudding
1 cup whole milk
4 oz. cream cheese, room temperature
1/2 cup sweetened condensed milk
1 1/2 cups frozen whipped topping, thawed, plus more for topping
2-3 large bananas, sliced
PREPARATION
In a medium bowl, whisk together banana pudding mix and milk until combined and smooth.
In a separate, large bowl, beat cream cheese until fluffy, then mix in condensed milk.
Fold pudding into cream cheese mixture, then mix in frozen whipped topping until fully incorporated.
Take sliced bananas and place them in an even layer in cooled pie crust, filling any spaces with smaller banana slices, if needed.
Top with filling and spread in an even layer, then top with frozen whipped topping or whipped cream.
Place in refrigerator and let set.
Slice and serve topped with bananas. Enjoy!
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