Serves: 8-10
For the Graham Cracker Crust:
·
12 graham cracker sheets
·
¼ cup sugar
·
¼ cup butter, melted
For the Pie Filling:
·
2 bananas
·
1 11oz package caramels, unwrapped
·
3-4 TBS heavy cream
·
1 3.5 oz instant vanilla pudding mix
·
1 3.5 oz instant banana cream pudding mix
·
2½ cups milk
·
8 oz cool whip
Crush your graham crackers into a fine crumb. (It should make about 1½
cups).
Mix together your sugar with your graham cracker crumb in a medium sized
bowl.
Pour your melted butter over the top of your crumb and mix it all
together.
Pour your crust mixture into the bottom of a 9 inch pie crust pan and
press down on the bottom and the edges.
Cut your bananas into slices and lay them over your graham cracker
crust.
Combine your caramels and heavy cream in a small sauce pan. Heat over
medium until caramels are melted and smooth, stirring throughout. Pour caramel over banana slices (reserve about ¼ cup if desired for
later).
Pour your pudding mixes into a large bowl and pour your milk over it and
stir together. Add ½ cup of cool whip to the pudding mixture and mix well.
Pour pudding mixture over caramel and smooth top. Place in fridge to set
for about 3 hours.
Top with remaining cool whip and additional bananas before serving.
