Please keep in mind that the bananas will go bad if they are exposed to air for too long! You can make this ahead of time, but I would recommend enjoying the banana cream pie within 12 to 24 hours. Otherwise, the bananas will get too brown.
Ingredients
- 1 (8-oz) carton of heavy whipping cream
- 2 tbsp of sugar
- 1 (14-oz) can sweetened condensed milk
- 1 (8-oz) package cream cheese, softened
- 2 cups milk
- 1 (5-oz) box instant vanilla pudding mix
- 8-10 bananas, sliced
- 3 bags chessmen cookies
Recipe
- In your first bowl, combine the cream cheese and condensed milk together until smooth using a handheld electric mixer.
- In a second bowl, mix together the heavy whipping cream and sugar until the cream reaches stiff peaks.
- In a third bowl, combine the milk and pudding mix and blend well. Please do not follow the pudding recipe on the box of the instant pudding mix (only add 2 cups of milk).
- Fold the majority of your whipped cream into the cream cheese mixture. Save about 1/4 of the whipped cream on the side to fix any "oops" that happen along the way.
- Then, add the pudding mixture to the whipped cream/cream cheese and stir until well blended. This makes your custard.
- Line the bottom of a baking dish or trifle dish with 1 bag of cookies. Then, layer 1/2 of the custard on top. Then, a layer of bananas. Then, a thin layer of whipped cream (if there is any remaining left). Layer the dish with cookies, bananas, then custard. Finally, place a finishing layer of cookies on top.
- Refrigerate until ready to serve.
